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WIDDIFIELD'S 



NEW COOK BOOK; 



OR, 



Irattital gtoipts for llje ^ousefeife. 



COMPRISING ALL THE 



POPULAR AND APPROVED METHODS FOR COOKING AND PRE- 
PARING ALL KINDS OF 



POULTRY. 


VEGETABLES, 


PRESERVES, 


OMELETS, 


TERRAPINS, 


PUDDINGS, 


JELLIES, 


PASTRIES, 


DESSERTS, 


MEATS, 


PICKLES, 


SAUCES, 


SOUPS, 


SYRUPS, 


CAKES, 


PIES, 


ROLLS, 


FISH, &fc 



'•' All the receipts in tJtis book are now for the first time published in book form, 
and none of these receipts have ever before been issued in any other work 
but this; and we have no hesitation in saying, that we believe it will prove 
on examination to all. to be the most useful and popular Cook Book ever issued. 
The merit of these receipts is. that they have been tried for years, and there- 
fore can be recommended conscientiously. It is the best book on cookery and 
receipts that we know of, and while it will be useful to matrons, to young 
housewives it will be indispensable." — Dollar Newspaper. 




pi)ilabelpl)ia: 
T. B. PETERSON, NO. 102 CHESTNUT STREET^ 



\ 






Entered according to Act of Congress, in the year 1856, by 

S. & M. WIDDI FIELD, 

In the Clerk's Office of the, District Court of the United States, in and for the 
Eastern District of Pennsylvania. 



PRINTED UY 

CUNNINGHAM & DOYLE 
Jayne's Buildic.^, Dock Street, Philadelphia. 



TALMAGE BROTHERS 
BINDERS. 



PREFACE 



The author, in preparing this work, has en* 
deavored to make the contents as plain and ex- 
plicit as possible, in order that they may be 
found practicable by the young, as well as the 
more experienced housewife. 

Much attention has been paid to that portion 
of the book which appertains particularly to the 
preparation of dishes for the sick, as also the 
convalescent. 

No receipts are contained in this volume but 
those fully tested, not only by the author, but 
by the best judges in this, as well as other cities. 
Therefore, it is hoped this work will meet the 
approbation of the public, and be found by all 
house-keepers, an invaluable acquisition. 



r<- 



v 



CONTENTS 



DIRECTIONS FOR SOUP. 



Shin of beef soup, 
Chicken soup, . . 

broth, 
Veal soup, . . . 
Corn soup, . . . 
Bean soup, . . . 
Lamb soup, . . 
Vegetable soup, . . 

FISH. 

Broiled shad, . . 
Baked shad, . . . 
Soused shad, . . 
To Pot shad, . . . 
To cure shad, . . 
Potted herring, . . 
Boiled rock fish, . 
To souse salt salmon. 
Salted cod fish, 
Cod fish cakes, . . 
Boiled lobster, 
Lobster salad, . . 
Boiled crabs, . . 



Soft crabs, .... 52 

Fried pan fish, ... 52 

OYSTERS. 

Spiced oysters, ... 53 

Oyster patties, ... 53 

Clam soup, .... 54 

Oyster soup, .... 54 

pie, .... 55 

omelet, ... 57 

Fried oysters, ... 58 

Stewed oysters, ... 59 

Scalloped oysters, . . 59 

Oyster sauce, .... 60 

Clam fritters, ... 61 

Oyster fritters, ... 61 

MEAT, POULTRY, &c. 

Roast beef, .... 64 

Round of beef, ... 65 

Beef a la mode, ... 66 

steaks, .... 68 

steaks with onions, 69 

Boiled tripe, .... 70 

(21) 



22 



CONTENTS. 



Fried tripe, . . . . 
Beef's kidney fried, . . 
'Boiled tongue, . . . 
Baked fillet of veal, . . 
To Roast a fillet of Teal, 
Roast loin of veal, . . 
To Roast a breast of veal, 
Calf's head, .... 
Boiled calf's feet, . . 
Fried calf's liver, . . 
Calf's liver broiled, 
To fry sweetbreads, 
Veal cutlets, .... 
Sweetbread pie, . . . 
Fried veal, ... . 
Veal cutlets with oysters, 

cutlets with tomatoes, 
Leg of mutton, . . . 
Boiled leg of mutton, 
To roast a leg of lamb, 
Mutton steaks, . . 

chops, . . 
Lamb chops, . . . 
Pork steaks, . . 
Fried pigs' feet, . . 
Roast pig, . . . 
Spare rib, .... 
Fried .sausages, . . . 
Venison steaks, No. 1, 
Broiled rabbit, . . . 
Stewedrabbit. French mode 
Smothered rabbit, . . 
Roast turkey, . . . 
Boiled turkey, . . . 
Roast goose, .... 

ducks, 

Wild ducks, . . • . 



Pigeons, ...... 94 

Stewed pigeons, ... 94 

Boiled fowls, .... 95 

Roast fowls, .... 95 

Chicken pot-pie,. ... 96 

pie, .... 96 

Stewed chicken, ... 96 

Fricasseed chicken, . 97 

Stewed chicken with rice, 98 

Broiled chicken, . . 98 

Fried chickens, ... 99 

Boiled ham, .... 100 

Fried ham with eggs, . 100 



VEGETABLES. 

Parsnips, No. 1, . . 

No. 2, . . 
Squashes, or Cymlings, 
Eggplant, .... 
Salsify fritters, . . . 
Spinach, .... 
Salsify dressed as oysters, 
Egg plant dressed as oyste 
Corn oysters, . . . 
Cauliflower, . . . 
Boiled cabbage, . . 
Kale Cannon, . . 
Mashed turnips, . . 

Beets, 

Chinese rice, . . . 
Hot slaw, .... 
Cold slaw, . . . . 
Stewed mushrooms, 
Succotash, .... 
Dry succotash, . . 
Stewed tomatoes, . . 



102 
102 
103 
103 
104 
104 
105 
rs 105 
106 
107 
107 
107 
108 
108 
109 
109 
110 
111 
111 
112 
112 



CONTENTS. 


23 


Baked tomatoes, . . 


113 


Mushroom catsup, . . 


131 


Tomatoes dressed as cu- 




Tomato catsup, . . . 


132 


cumbers, 


114 


Haslet sauce for roast pig, 


133 


Mashed potsttoes, No. 1, 


114 


Sauce for hot or cold beef, 




No. 2, 


115 


No. 1, 


134 


Fried potatoes, No. 1, . 


115 


Sauce for hot or cold beef, 




No. 2, 


115 


No. 2, 


134 


To boil sweet potatoes, . 


116 


Nun's butter, . . . 


135 


Potato salad, .... 


116 


To stew dried apples, 


135 


Roast potatoes, . . . 


117 


peaches, 


136 


Boiled dried beans, 


117 


Cranberry sauce, . . . 


136 






Apple sauce, .... 


137 


PICKLES. 
Pickled cucumbers, . . 


118 


Quince sauce, .... 
Wine sauce, .... 


137 
138 


mangoes, . . 


120 






A quick way to pickle 




PASTRY. 




peppers, 

Pickled onions, . . . 
walnuts, . 
peaches, . . 
beans, . . . 
artichokes, 
nasturtions, . . 
mushrooms, 

eggs 

tomatoes, . . 
green tomatoes, 
cherries, . . 


121 
122 
122 
124 
124 
125 
126 
126 
127 
127 
128 
129 


Puff paste, .... 
Plain paste, . . . . 
Plain family paste, . . 
Raised crust for pies, . 


141 
142 
143 

143 


A good paste for dumplings 
Remarks on using pre- 
served fruits in pastry, 
Rhubarb pies, . . . 
Indian meal pudding, 
Lemon pudding, . . . 
Cocoa-nut pudding, . . 
Orange pudding, . . 


144 

144 
145 
146 
147 
148 
149 


SAUCES. 




Sweet potato pudding, . 
White potato pudding, . 


149 
150 


Drawn butter, .... 


129 


Almond pudding, . . . 


151 


Boiled onion sauce, 


130 


Citron pudding, . . . 


152 


Caper sauce, .... 


130 


Apple pudding, . . . 


153 


Egg sauce, .... 


131 


Cheese cakes, . . . 


154 


Mint sauce, .... 


131 


Quince pudding, . . . 


155 


Oyster sauce, . . . 


131 


Florendines, .... 


156 



24 


CONTENTS. 




Pumpkin pudding, . . 


157 


Pine apple fritters, . 


. 180 


Plain apple pudding, . 


158 


Pancakes, 


180 


Egg custard, . . . . 


159 


Nun's puffs, . . . 


. 181 


Chicken pot pie, . . 


160 


A charlotte, . . . . 


182 


Baked chicken pie, . . 


162 


Charlotte de russe, . 


. 183 


Sweetbread pie, . . . 


163 


Italian charlotte, . . 


183 


Oyster pie, 


164 


Cup custards, No. 1, 


. 184 


Rabbit pie, .... 


164 


No. 2, . 


185 






Cold custard, . . . 


. 186 






in cups, . 


187 


DESSERT. 




French custard, . . 


. 187 






Rice cups, . . . . 


188 


Boiled pudding, . . . 


164 


Frozen custard, . . 


. 189 


potato pudding, . 


165 


Snow custard, . . . 


190 


Simple rice pudding, 


166 


A dish of snow, . . 


. 191 


boiled Indian pud- 




Brown rice, . . . . 


191 


ding, . . . 


167 


Plain boiled rice, . . 


. 192 


Boiled rice pudding, . 


168 


Farmer's rice, . . . 


192 


Whortleberry pudding, . 


168 


Floating Island, No. 1, 


. 193 


A very nice custard pud- 




No. 2,. 


194 


ding, 


169 


Syllabub, No. 1, . . 


. 194 


A custard pudding with 




No. 2, . . 


195 


fruit, 


170 


Baked apples, . . . 


. 195 


French pudding, . . 


171 


Stewed quinces, . . . 


196 


Pic-nic pudding, . . . 


172 


cherries, . . 


. 196 


Plum pudding, . . . 


173 


apples, . . . 


197 


Peach dumplings, . . . 


173 


peaches, . . 


. 197 


Apple dumplings, . . 


174 


prunes, . . . 


198 


Rice dumplings, . . . 


174 


Baked pears, No. 1, . 


. 198 


Quince dumplings, . . 


175 


pears, No. 2, 


198 


Cherry dumplings, . . 


175 






German puffs, . . . 


176 






Fritters, 


176 






Spanish fritters, . . 


177 


PRESERVES. 




Indian fritters, . . . 


178 


To prepare syrup for pre 


- 


Apple fritters, . . . 


179 


serves, .... 


. 200 


Orange frittei'S, . . . 


179 


Preserved pine apples, 


200 


Oyster fritters, . . . 


180 


peaches, No. 1 


, 201 



CONTENTS. 



25 



Preserved peaches, No. 2, 

quinces, . . 

plums, . . 

cranberries, . 

tomatoes, 
To preserve api-icots, 
Preserved apples, . . 

cherries, . . 

pumpkin, 

pears, . . . 
Strawberries in wine, . 
To preserve strawberries 

whole, 

Green gages, .... 
Brandy peaches, No. 1, 
Quince marmalade, . . 
Pine apple jam, . . . 
Apple marmalade, . . 
B-aspberry jam, No. 1, 

No. 2, . 
Blackberry jam, 
Peach jam, . . . 
Black currant jam, . 
Quince jelly, . . 
Cranberry jelly, 
Oranges in jelly, . 
Lemons in jelly, 
Apple jelly, . . 
Currant jelly, . . 
Black currant jelly, 
Orange syrup, 
Lemon syrup, . 



202 
203 
204 
205 
205 
206 
207 
208 
208 
209 
210 

211 
212 
212 
213 
214 
214 
215 
216 
216 
217 
217 
218 
219 
219 
220 
220 
221 
222 
222 
223 



BREAKFAST AND TEA 
CAKES. 



Batter cakes of unbolted 




flour, 


224 


Buckwheat cakes, . . 


224 


Flannel cakes, . . . 


225 


Muffins, 


226 


Indian Muffins, . . . 


227 


Corn bread, .... 


228 


Bye batter cakes, . . 


228 


Waffles, No. 1, . 


229 


No. 2, ... 


230 


French rolls, .... 


230 


Potato rolls, .... 


232 


Breakfast rolls, . . . 


233 


Sally Lunn, .... 


233 


Indian Pone, . . . 


234 


Johnny, or Journey Cakes, 


234 


Milk toast, . . . 


235 


Indian mush, .... 


235 


Fried Indian mush, 


236 


Indian mush cake, . . 


236 


Simple Indian cake, 


237 


Short cake, .... 


238 


Plain crisp biscuit, . . 


238 


Hard tea biscuit, . . . 


239 


Milk biscuit, .... 


240 


Yorkshire biscuit, . . 


241 



CAKES. 

Icing for cake, . . 

Pound cake, No. 1, . 
No. 2, 
No. 3, . 



245 
246 
247 
248 



26 



CONTENTS. 



Rice pound cake, . . 
Ginger pound cake, 
Cocoa-nut pound cake, 
Plain buns, . . . 
Spanish, buns, . 
Mountain gingerbread, 
Washington cake, 
Fruit cake, . . 
Boston fruit cake, 
Boston cake, . . 
Currant cake, . 
Vanilla cake, 
Almond biscuit, 
Mervells, . . . 
Crullers, . . 
French straws, . 
Shrewsbury cake, 
A good loaf cake, 
Queen cake, 
Seed cake, . . 
Federal cake, . 
Clifton loaf, . . 
Scotch cake, 
Plum cake, . . 
Swiss cake, . . 
Hard honey cake, 
Soft honey cake, 
Simple seed cake, 
Citron cake, 
Madison cake, . 
Meringues, . . 
A. P's, .... 
Soda biscuit, . 
Cocoa-nut cake, . 
German dough-nuts. 



248 
249 
250 
251 
252 
253 
254 
255 
257 
258 
259 
260 
260 
261 
262 
263 
264 
265 
265 
266 
267 
268 
269 
269 
270 
271 
272 
273 
273 
274 
275 
277 
277 
278 
279 



Dough-nuts, .... 279 

German cake, . . . 280 

Sugar biscuit, . . . . 281 

Dried rusk, .... 282 

Burgess cake, .... 283 

Black cake, .... 283 

Jumbles, 285 

Lady cake, .... 285 

Sponge cake, .... 286 

Almond sponge cake, . 287 

Lemon sponge cake, . . 288 

Ginger nuts, .... 288 

Common gingerbread, . 289 

Plain gingerbread, No. 1, 290 

No. 2, 291 

Rock cake, .... 292 

Macaroons, No. 1, . . 292 

No. 2, . . 293 

Kisses, 293 

Wafers, No. 1, . . . 294 

No. 2, . . . 295 

MISCELLANEOUS. 

To prepare saleratus for 

cakes, 296 

Preserved citron melon, 296 
To extract the salt from 

lard, 297 

To candy fruits, ... 298 

To cure hams, . . . 2P8 
To prepare dried cherries 

for pies, .... 299 

To cure beef, .... 300 

Poached eggs, . . . 300 



To dress reed birds, . 
To clean dried currants, 
Mock lobster, . . 
Iced fruits, . • . 
Rye bread, .... 
To prepare mustard, 
To make bread, . 
Omelet, .... 
Small bread omelets, 
Dried herbs, . . . 
To boil pigs' feet to fry, . 
Soused pigs' feet, No. 1, 
No. 2, 
Chicken salad, .... 
Raspberry vinegar, No. 1, 
Minced meat, . . . 
Sausage meat, . . . 
Hominy, .... 
Baked beans. . . . 
Crumpets, .... 
To make yeast, No. 1, 
No. 2, 
Preserved Apricots, 
Chocolate, .... 

Coffee, 

Cocoa, 

To make sponge, . . 

FOR INVALIDS. 

Brown soup, . . . 
Essence of beef, . . 
Chicken broth, . . 
Oyster essence, . . . 
Vegetable soup, . . 



CONTENTS. 


27 


. 301 


Dyspeptic gingerbread, 


322 


301 


Balm tea, 


323 


. 302 


Flaxseed tea, . . . 


323 


303 


Beef tea, 


324 


303 


Slippery elm tea, . . 


325 


304 


Egg and milk, .... 


325 


305 


Egg and wine, . . . 


825 


306 


Panada, 


326 


306 


Wine jelly, .... 


326 


307 


Tapioca jelly, .... 


327 


, 308 


Potato jelly, .... 


327 


308 


Carrageen jelly, . . . 


328 


309 


Tapioca, 


328 


309 


Sago, 


329 


310 


Sago milk, .... 


329 


311 


Mulled cider, .... 


330 


312 


Mulled wine, .... 


330 


313 


Almond beverage, . . 


331 


314 


Fresh buttermilk, . . 


331 


314 


Oatmeal gruel, . . . 


332 


315 


Arrow root, .... 


332 


316 


Arrow root blanc-mange, 


333 


317 


Pap of boiled flour, 


333 


317 


Pap of unbolted flour, . 


334 


318 


Sugared oranges, . . 


335 


. 319 


Sugared lemons, . . . 


335 


319 


Stewed prunes, . . . 


335 




A cooling lemon drink, . 


336 




Hop syrup for a cough, 


336 




Tamarind water, . . . 


337 


320 


Barley water, . . . 


337 


320 


Gum arabic water, . . 


337 


321 


Toast water, .... 


338 


321 


Chicken tea, or chicken 




322 


water, 


338 



28 



CONTENTS. 



A 



Apple water, . 
Wine whey, 
Tamarind whey, 
Vinegar whey, . 
Mustard whey, . 
Rennet whey, . 
Blackberry cordial 
Milk punch, 
Molasses posset 
Bread posset, . 
Ginger tea, . 
Sweetbreads, . 



338 
339 
339 
339 
340 
340 
340 
341 
341 
342 
342 
343 



ADDITIONAL RECEIPTS. 

Swiss fritters, .... 343 
Mock cream, . . . 344 
Homoeopathic sponge cake, 345 



Biscuit fritters, . . . 


345 


Hard biscuit, .... 


346 


White gingerbread, 


346 


French loaf cake, . . 


347 


Homoeopathic molasses 




cake, 


348 


Rice sponge cake, . . 


349 


Spanish drops, . . . 


349 


Composition cake, . . 


350 


Silver lake custard, . . 


351 


Boiled pudding, . . . 


352 


Soft gingerbread, . . . 


353 


Marlborough pudding, . 


354 


Indian cake, .... 


355 


Baked pudding, . . . 


356 


Calf's feet jelly, . . . 


357 


Cottage cheese, . . . 


357 



Peach fritters, .... 358 
Egg drawn butter, . . 359 
Rice cakes, .... 360 
Lamb stew, .... 360 
Lamb pie with oysters, . 361 
Floating sponge cake, . 363 
Tripe dressed as terra- 
pins, 364 

To stew chickens whole, 365 
Chicken dressed as terra- 
pins, 366 

Baked corn pudding, No. 1, 367 
No. 2, 368 

Tripe with oysters, . . 368 

New Orleans gingerbread, 369 

Apple jelly, .... 370 

Jelly cake, 371 

To boil eggs, .... 372 
Beef steak with mush- 
rooms, 373 

To pi*eserve pine apples, 373 
Fried chicken with oys- 
ters, 375 

Corn omelet, .... 376 

To broil oysters, . . 376 

Smyrna pudding, . . . 377 

To preserve ginger, . 378 

Terrapins, No. 1, . . . 379 

No. 2, . . 380 

Brandy peaches, No. 2, . 381 

Pepper sauce, . . . 382 

Boston pound cake, . . 383 

Reed bird dumplings, . 384 

Farina pudding, . . . 384 

Corn fritters, ... 386 



CONTENTS. 



29 



Pan'd oysters, .... 886 

Sweetbread with tomatos, 387 

Pea soup, 388 

Sweetbreads. French style, 389 

Balloons, ..... 390 

Franklin buns, ... 390 

All sorts, 392 



Jelly cheese, .... 


392 


Venison steaks, No. 2, . 


393 


Onion stew, .... 


394 


Lady fingers, .... 


394 


Sweetmeat dumplings, . 


395 


Calf's liver fried as oys- 




ters, 


396 






bT< 






WIDDIFIELD'S 

RECEIPTS FOR COOKING. 



DIRECTIONS FOR SOUP. 

Meat for soup should be fresh, tender, and 
not too fat; and in order to extract all the 
juice, it requires long and slow boiling, 
and should not be removed from the kettle 
until perfectly tender. 

When about half done, salt may be added 
to taste, and every particle of scum, with 
a portion of the fat, removed as it rises. 
If the family is large, and more soup than 
ordinary required, and not sufficient time to 
admit of boiling the meat as long and tender 
as requisite, it may be prepared the day pre- 
vious; and when thoroughly boiled, the 
meat removed from the kettle, the liquor 
2 (33) 



34 widdifield's receipts for cooking. 

poured into queensware vessels, and set in a 
cool place until next morning. The fat may 
then be removed in a solid cake (retaining 
sufficient to make the soup of proper rich- 
ness), the liquor returned to the kettle, the 
vegetables prepared, and the soup made as 
directed in article 1st. 

Soup-kettles should be well-tinned; and 
before, as after using, well washed and dried. 
If put away damp, and covered, they very 
soon become musty; and, although well 
washed, the odor is partially retained, by 
which the flavor of the soup is greatly 
spoiled. 

When the weather is cold, soup remaining 
from dinner, may be warmed over next day, 
and if rather thick, a little boiling water 
added, and more seasoning, if required. It is 
of equal savor, and considered by many 
superior to that fresh made. 

During the summer months, soup should 
never be eaten the next day, or the liquor 
prepared until a few hours before wanted. 



widdifield's receipts for cooking. 35 

Sugar is an indispensable ingredient to 
all soups, and should be scorched until a 
very dark brown, and stirred in while boil- 
ing. 

One table-spoonful of sugar is sufficient for 
three quarts of soup. 



SHIN OF BEEF SOTTP. 

1. Take a small shin of beef, crack the 
bone, take off all the tough outside skin, 
wash and put it on to boil in a kettle 
with six or eight quarts of water and two 
table-spoonsful of salt. After boiling per- 
fectly tender (which will take quite four 
hours), take it out of the liquid, to which 
add more salt, if necessary, two onions cut 
in small pieces, eight turnips cut in quar- 
ters, one carrot sliced small, one large table- 
spoonful of sugar, a little sweet marjoram 
and thyme rubbed fine, and one red pepper 
cut in very small pieces. 

Thicken this moderately with flour and 



36 WIDDIFIELDS RECEIPTS FOR COOKING. 

water made into the consistency of thick 
cream, which stir in while boiling. Care 
must be taken not to have the soup made 
too thick with this mixture. About three 
quarters of an hour before the soup is served, 
put in eight potatoes cut into quarters. 
Then make some very small dumplings with 
a quarter of a pound of flour, two ounces of 
butter, a little salt, and sufficient water to 
make a dough. These dumplings require 
about ten minutes to boil. When put into 
the soup they must not be much larger than 
a nutmeg. When all are done, just before 
going to table, add some parsley chopped 
very fine. 

If noodles should be preferred to dump- 
lings, take a quarter of a pound of flour, a 
little salt, and as many yolks of eggs as will 
make it into a stiff dough. Roll it out very 
thin, flour it well, and let it remain on the 
pie-board to dry; then roll it up as you 
would a sheet of paper, and cut with a sharp 
knife into slips as thin as straws; after all 



widdifield's receipts for cooking. 37 

are cut, mix them lightly together, and to 
prevent them from adhering, keep them well 
floured. 

A shin, or the tender part of a round of 
beef, will make soup sufficient for two days. 

Meat (either beef or veal), removed from 
the kettle before adding the vegetables, 
minced tolerably fine, and put into a stew- 
pan with a piece of butter, seasoned with salt, 
black and cayenne pepper mixed with vine- 
gar to taste ; set over a slow fire, stirred 
well together, and sent to table hot, makes 
a very nice relish for either breakfast or tea. 



CHICKEN SOUP. 



2. Clean and wash a large fat chicken, 
put it on to boil in about four quarts of 
water, to which add half a tea-cupful of rice, 
one onion cut fine, four or five turnips pared 
and cut into small pieces, one dessert-spoon- 
ful of white sugar, a little sweet marjoram, 
with salt and red pepper to taste. After 



38 wtddifield's receipts for cooking, 

boiling over a slow fire for rather more than 
an hour, then put in six white potatoes, 
pared, washed, and cut in quarters, which 
as soon as done, add a little parsley minced 
fine. When done, if not sufficiently sea- 
soned, more may be added. Place the 
chicken on a dish, which garnish with sprigs 
of double parsley, the soup in a tureen, and 
send to table hot. 



CHICKEN BROTH. 



3. Take a nice tender chicken, and after 
cleaning it very nicely, cut it into quarters, 
and put it into a soup kettle with three quarts 
of water, two table-spoonsful of rice, or 
pearl barley, and salt to taste. Let it boil 
slowly, and as the scum rises, remove it. 
When thoroughly done, place the chicken 
on a dish, garnish with double parsley, and 
eat with drawn butter, and serve the broth 
in a deep-covered china bowl, or tureen, and 
send to table hot. 



widdifield's keceipts for cooking. 39 
VEAL SOUP. 

4. Take a knuckle of veal, crack the 
bone, wash and put it on to boil in more 
than sufficient water to cover it. After boil- 
ing some time, pare, cut, and wash two 
onions, five or six turnips, and put in with 
the meat. When this has boiled one hour, 
add some sweet marjoram rubbed fine with 
salt and cayenne pepper to taste. Then take 
flour, which mix with cold water to the con- 
sistency of cream, and add to the soup while 
boiling. Care must be taken not to make it 
too thick. Then pare, and cut into small 
pieces six or eight potatoes, which wash and 
add about half an hour before being served ; 
and about ten minutes before sending to ta- 
ble, put in a few dumplings, made as in ar- 
ticle No. 1. 

As veal makes a white soup, the color is 
much improved by adding a table-spoonful 
of scorched sugar. This soup may be 
thickened with rice, if preferred. 



40 widdifield's receipts for cooking. 
CORK SOUP. 

5. To each quart of young corn cut from 
the cob, allow three pints of water. Put the 
corn and water on to boil, and as soon as the 
grains are tender, have ready two ounces of 
sweet butter mixed with one table-spoonful 
of flour. Stir the flour and butter into the 
corn and water, and let it boil ten or fifteen 
minutes longer. Just before the soup is 
taken out of the pot, beat up an egg and stir 
into it, with salt and pepper to your taste. 



BEAH SOUP. 

6. Take three pints of dried white beans, 
pick, wasn, and put them in a kettle with 
three quarts of water. Let them simmer, 
and when they commence to shrink, drain 
them in a colander ; return them to the ket- 
tle, and pour over three quarts of boiling 
water. Then wash and put in two pounds 
of pickled pork. Let them cook slowly. 



widdifield's receipts for cooking. 41 

Should the pork not make it sufficiently salt, 
season to taste. When done, a little black 
pepper may be added. 



LAMB SOUP. 

7. Take the leg or neck and breast of 
lamb, which wash and put into a soup kettle 
with four or five quarts of water (according 
to the size of the family) , one large tea-cup- 
fu,l of rice, six or eight turnips, pared, washed 
and cut into small pieces, two onions cut fine, 
a little sweet marjoram with salt, black and 
red pepper to taste. After boiling over a slow 
fire about one hour, then pare and cut into 
quarters six or eight white potatoes, which 
wash, and add with one table-spoonful of 
white sugar. When nearly done, add a lit- 
tle parsley minced fine. Then place the meat 
on a dish, which garnish with parsley, the 
soup in a tureen, and send to table hot. 

This is equally nice, made precisely in the 
same manner as veal soup. 



42 widdifield's receipts for cooking. 
VEGETABLE SOUP. 

8. (See article 392.) 






OBSERVATIONS ON FISH. 

Stale fish are most unwholesome articles 
of food, and never cook as nicely as those 
fresh caught ; the flesh being soft and flabby, 
they almost invariably break before half 
cooked. 

To have them well prepared, and of good 
flavor, depends much upon the selection. 

If the eyes are bright, the gills red, and 
the whole fish firm, they are fresh ; if, on 
the contrary, the eyes are sunk, the gills 
pale, and the fish soft, they are stale, and 
unfit to eat. 

Fish for frying should be scaled, cleaned, 
scored, washed in cold water, and dried 
(each one separately) on a clean fish towel ; 



widdifield's receipts for cooking. 43 

well seasoned with salt and cayenne pepper, 
and dredged with flour. Then fried in fresh 
lard (slowly) over a clear fire, until well 
done and of a fine brown on both sides. 

Those intended for boiling require equal 
care in cleaning. Remove the scales, eyes 
and gills, empty the insides and scrape the 
back bone. Then wash them in cold water, 
and boil in a fish kettle with a strainer 
affixed; if without the strainer, the fish must 
then be dredged with flour, wrapped in a 
towel, and put into sufficient hot salted 
water to cover them. 

Fish of medium size will boil in half an 
hour. 



BROILED SHAD. 

9. Scale, wash and score the shad, then 
mix together one table-spoonful of salt, and 
one of sugar ; rub this over the fish, and let 
it remain for two hours; then wash it again, 
dry it on a towel, and season with cayenne 



44 widdifield's receipts for cooking. 

pepper and salt. Heat the gridiron and 
butter the bars; broil it gradually; when 
one side is well browned, turn it. When 
done, place it on a dish ; baste with butter 
and send to table hot. 

Many persons are very fond of the roe of 
shad ; wash them carefully, then parboil in 
salted water. When done, season with salt 
and cayenne pepper, dredge with flour, and 
fry in fresh lard— a fine brown on both 
sides — send to table hot. 



BAKED SHAD. 

10. Clean, score and wash the shad, 
then season well with salt and cayenne pep- 
per. Put it in a pan, cut a quarter of a 
pound of butter into small pieces and place 
over the out and inside of the fish. Bake 
in a quick oven ; when well done and hand- 
somely browned, put it on a dish and send 
to table hot. 



widdifield's receipts for cooking. 45 

SOUSED SHAD. 

11. Take a fine large shad, clean and 
cut it into quarters, put it into a fish kettle 
and let it boil about twenty minutes in 
salted water ; when done put it on a dish to 
drain ; and when perfectly cold, place it in 
a deep bowl, seasoning each piece with a 
little more salt (if necessary), cayenne and 
a few grains of allspice ; then add sufficient 
cider vinegar to cover it. In a few days 
this will be fit to eat; and found a very 
nice relish for tea. 



TO POT SHAD. 



12. Clean the shad, take off the tail, 
head, and all the fins, then cut it in pieces, 
wash and wipe it dry. Season each piece 
well with salt and cayenne pepper. Lay 
them in layers in a stone jar ; place between 
each layer some allspice, cloves and stick 
cinnamon. Cover them with good cider vine- 



46 widdifield's receipts for cooking. 

gar, tie thick paper over the jar, place them 
in a moderate oven and let them remain 
three or four hours. 



TO CUEE SHAD. 



13. Clean and wash fifty large shad, 
put a layer of salt on the bottom of the ves- 
sel in which you wish to cure them, then a 
layer of shad, and so continue until all are 
in, then cover the top with salt. Let them 
remain in this twenty-four hours, after which 
take them out, and wipe them dry. Mix 
one pound of brown sugar with a quarter of 
a pound of pulverized saltpetre, which stir 
together with equal proportions of rock and 
fine salt, in quantity sufficient to cure the 
number of shad ; put a layer of this mixture 
on the bottom of the vessel, then a layer of 
shad, and so on, until all are under cover, 
putting a thick layer on the top. Shad 
cured in this way may be taken out of the 
brine, washed and boiled, or soaked for a 



widdifield's keceipts for cooking. 47 

few hours, wiped dry, and broiled over a 
clear fire, a light brown on both sides, basted 
with butter, and sent to table hot. 



POTTED EERRIXG. 



14. Herrings are potted in the same way 
as shad. (See article 12.) 



BOILED ROCK FISH. 

15. Scale, empty, and clean the inside 
perfectly. Take out the eyes and gills ; and 
after washing it in cold water, dredge over 
a little flour. Put it into a fish kettle of 
hot salted water, and, if of medium size, half 
an hour will boil it. When done and well 
drained, place it carefully on a dish, which 
garnish with sprigs of double parsley. Eat 
with drawn butter, fish sauce, catsup, or any 
other preferred. Sheep's head, shad, and all 
other fish to be boiled, are prepared and 
served in the like manner. 



48 widdifield's receipts for cooking. 
TO SOUSE SALT SALMON. 

16. Take a salt salmon, wash and cover 
it with plenty of clear water. Let it soak 
twenty-four hours, but be careful to change 
the water several times. Then scale it, cut 
it into four parts, wash it clean, and put it 
on to boil. When half done, change the 
water, and as soon as it is tender, drain it, 
put it in a stone pan, sprinkle some cayenne 
pepper, whole allspice, a few cloves, and a 
little mace, over each piece. Cover it with 
cold vinegar. 

This is a very nice relish for tea. 



SALTED COD FISH. 

17. Wash and soak it all night, 
it in fresh water till sufficiently done, but do 
not let it break. Take it out and remove 
all the bones, then have ready some boiled 
potatoes, mash them fine with a little cream, 



widdifield's receipts for cooking. 49 

mince the fish, put it in with the potatoes 
and a piece of butter, season with cayenne, 
and add a little salt, if required. Chop some 
hard boiled eggs and add to it. Put the 
whole in a sauce-pan, and heat it well before 
it is sent to table. 

The most common way of eating salt cod, 
is for every one to dress it to suit themselves, 
by mincing it on their plates with mashed 
potatoes, boiled onions, egg sauce, cayenne 
and mustard. 



COD FISH CAKES. 



18. Wash the fish, and after remaining 

in water all night, boil it. Take out all the 

bones, and mash it fine with some potatoes, 

a piece of butter, cayenne, and a little more 

salt, if necessary. Then make it out into 

small round cakes, and fry in lard, a light 

brown on both sides. 
3 



50 widdifield's receipts for cooking. 
TO BOIL LOBSTERS. 

19. The heaviest are best; put them 
alive into a kettle of boiling water, which 
has been salted, and let them boil from half 
an hour to three-quarters, according to their 
size. When done, take them out of the ket- 
tle, wipe them clean, and rub the shell with 
a little salad oil, which will give a clear red 
appearance. Crack the large claws without 
mashing them, and with a sharp knife split 
the body and tail from end to end. Send to 
table, and dress in any way preferred. 

To dress lobster. After mincing it very 
fine, add salt, cayenne pepper, mustard, 
salad oil, and vinegar to taste, observing to 
mix all well together. 



LOBSTER SALAD. 



20. Take the inside of a (medium sized) 
lobster, and after mincing it very fine, take the 
yolks of two eggs boiled hard, and mash them 



widdifield's receipts for cooking. 51 

to a paste with three table-spoonsful of salad 
oil, to which add one tea-spoonful of pulver- 
ized white sugar, cayenne pepper, salt, mus- 
tard and vinegar to taste. Stir all well to- 
gether, and just before sending to table, add 
one root of celery, or the (white inside) 
leaves of one or two heads of lettuce ; if tol- 
erably large, one will be sufficient. After 
mixing all well together, if not sufficiently 
seasoned, more may be added. Garnish with 
two eggs, boiled hard and cut into slices, or 
the tender leaves of celery. 



BOILED CRABS. 



21. Boil them in salt and water twenty 
minutes, take them out, break off the claws, 
wipe the crabs very clean, throw away the 
small claws, but the large ones may be 
cracked and sent to table. Kub a little 
sweet oil on the shells, to make them a fine 
color. 



52 widdifield's receipts for cooking. 

SOFT CRABS. 

22. Take off the claws, wash, wipe, and 
open them, and after removing the spongy 
part and sand bag, season in and outside 
with salt and cayenne pepper; then close 
them, and fry in fresh butter, a light brown 
on both sides. Send to table hot. 



FRIED PAN FISH. 



23. Scale, clean, score, and wash the fish 
through several waters. After wiping them 
with a clean fish towel until quite dry, sea- 
son with salt and cayenne. Have ready 
some boiling hot lard in a pan, and after 
dredging a little flour over each fish, put 
them into the pan, and fry a fine brown on 
both sides, taking care not to break them in 
turning. 

All pan fish are prepared and fried in the 
same manner. 



widdifield's receipts for cooking. 53 
SPICED OYSTERS. 

24. Two hundred oysters ; 

Two dozen cloves ; 

Five dozen allspice; 

Mace, cayenne pepper and salt to taste. 

Strain the liquor through a sieve, put it in 
a sauce-pan, and add the oysters, spice, pep- 
per, salt and half a pint of cider vinegar. 
Place them over a slow fire, and as soon as 
they boil, take them off. Pour them into a 
large bowl, and set them away to cool. When 
cold, cover them close. 



OYSTER PATTIES. 

25. Make a rich paste, roll it out half an 
inch thick, then turn a tea-cup down on the 
paste, and with the point of a sharp pen- 
knife, mark the paste lightly round the edge 
of the cup. Then remove the cup, and cut 
entirely through. Then with the point of 
the knife, make a circle about half an inch 



54 widdifield's receipts for cooking. 

from the edge. Cut this circle half way 
through ; place them on tins, and bake in a 
quick oven. When done, remove the centre, 
and fill with oysters prepared as in article 31. 



CLAM SOUP. 



26. Wash the shells, put them in a ket- 
tle with the water which adheres to them. 
Put the kettle where it will be hot enough 
to cause a steam from the clams, which will 
open them. To one quart of clams, put two 
quarts of water, and then proceed as for oys- 
ter soup. (See article 27.) 



OYSTER SOUP. 

27. To one quart of oysters, add one 
quart of water. Pour the water on the oys- 
ters, and stir them. Then with a fork, take 
them out one at a time, so that no small par- 
ticles of shell may adhere to them. Strain 
the liquor through a sieve, put it in a stew 



^iddifield's receipts for cooking. 55 

pan over the fire, with two or three blades 
of mace, and season with red pepper and salt 
to your taste. When this boils, put in your 
oysters. Add one tea-spoonful of flour, 
rubbed to a paste with one ounce of butter. 
Let them boil again ; then add one half pint 
of cream, and serve hot. 



OYSTER PIE. 



28. One hundred large oysters ; 

The yolks of three eggs (boiled hard) ; 

Two ounces of stale bread (crumbed or 
grated) ; 

Two ounces of butter ; 

Two tea-spoonsful of flour. 

Chop the eggs very fine, and mix with the 
bread crumbs, which season with salt, black 
pepper, and a little cayenne. Remove every 
particle of shell from the oysters ; put them 
into a colander, and pour over water suffi- 
cient to rinse them. Then put them into 
a stew kettle with their liquor, which strain 



56 WIDDIFIELDS RECEIPTS FOR COOKING. 

through a fine sieve. Then season with salt, 
black pepper, and a little cayenne. Mix the 
butter and flour together until smooth, and 
put in with the oysters. Place them over 
a slow fire, and as soon as the butter melts, 
and they come to a slight boil, remove them ; 
then, if not sufficiently seasoned, more may 
be added. Make a rich paste, as directed in 
article 155. Butter the sides of your pie- 
dish (one with a wide edge preferred), roll 
out the paste moderately thin, and line the 
sides, observing to press the paste close. 
Handle the edge as little and lightly as pos- 
sible. With a sharp knife, cut it round the 
edge ; put in the oysters, and stew the bread 
and egg over the top. Then roll out paste 
of moderate thickness for the lid, and trim 
round as before. 

Cut small points out of the edge of the 
pie about an inch and a half apart, or let 
them remain plain, if preferred. Make a 
small opening in the centre, lay thin slips 
of paste across, and bake in a quick oven. 



widdifield's receipts for cooking. 57 

Turn the dish round very frequently, that 
the pie may be handsomely baked, and of 
equal color all over. Roll out a piece of the 
paste about a quarter of an inch thick, then 
with a sharp penknife cut out four or six 
leaves, and bake in a tin plate. When 
the pie is done, place them tastefully on the 
top, and send to table hot. 



OYSTER OMELET. 

29. Whisk six eggs to a thick froth, 
then add, by degrees, one gill of cream; 
beat them well together. Season the egg 
with pepper and salt to taste. Have ready 
one dozen fine oysters; cut them in half; 
pour the egg in a pan of hot butter, and drop 
the oysters over it, as equally as possible. 
Fry it a light brown and serve hot* An 
omelet should never be turned. 



58 widdifield's receipts for cooking. 

FKIED OYSTERS. 






30. Take fine large oysters, free them 
from all the small particles of shell, put 
them into a colander and pour over a little 
water to rinse them, then place them on a 
clean towel, and dry them. Have ready 
some cracker made very fine, which season 
with a little salt, black and cayenne pepper 
of equal proportions. 

Beat as many eggs and cream, mixed, as 
will moisten all the oysters required ; then, 
with a fork, dip each one in the egg, and 
lay them on the cracker, and with the back 
of a spoon pat the cracker close to the oys- 
ter, lay them on a dish, and so continue 
until all are done. Put in a frying pan an 
equal portion of butter and lard, boiling hot, 
then put in as many oysters as the pan will 
hold, without allowing them to touch, and 
fry quickly a light brown on both sides. A 
few minutes will cook them. Send to table 
hot. 



widdifield's receipts for cooking. 59 
STEWED OYSTERS. 

3L One hundred oysters ; 

One gill of cream ; 

Two ounces of butter ; 

Two grated crackers. 

Kinse the oysters, put them in a pan over 
the fire ; when they become hot, stir in the 
cream, butter, and cracker. Season to your 
taste with salt and pepper. When they are 
scalding hot, they are sufficiently cooked. 
If preferred, in place of the cream and 
crackers, mix a spoonful of flour with the 
butter, and stir it in whilst they are hot. 

They should be served as soon as they are 
taken off the fire. 



SCALLOPED OYSTERS. 



32. One hundred oysters; 
A baker's loaf, crumbed ; 
Four eggs, boiled hard ; 
Salt and cayenne pepper to taste. 



60 widdifield's receipts for cooking. 

Chop the eggs very fine, and mix with 
the crumbs, which season highly with cay- 
enne and salt. Rinse the oysters in cold 
water. Cover the bottom of a deep pie dish 
with the egg and crumbs ; then, with a fork, 
place a layer of oysters with two or three 
small pieces of butter ; and so continue until 
all are in, reserving sufficient crumbs for the 
cover. For those who like it, a little nut- 
meg or mace may be added. Bake in a 
quick oven, three quarters of an hour. Serve 
hot. 



OYSTER SAUCE. 



33. Take fifty oyters, rinse, and put 
them into a saucepan with one gill of cream. 
As soon as they become hot, stir in one 
ounce of butter, mixed to a paste with a 
tea-spoonful of flour. Season with salt and 
pepper. A few minutes will cook them. 
Serve hot. 



widdifield's receipts for cooking. 61 

CLAM FRITTERS. 

34. These are made in the same man- 
ner as oyster fritters, only the clams must 
be cut in pieces. (See article 35.) 



OYSTER FRITTERS. 



35. A pint and a half of milk ; 

A pound and a quarter of flour ; 

Four eggs. 

The yolks of the eggs must be beaten very 
thick; to which add the milk and flour; stir 
the whole well together ; then whisk the 
whites to a stiff froth, and stir them gradu- 
ally into the batter. Take a spoonful of the 
mixture, drop an oyster into it, and fry it in 
hot lard. Let them be a light brown on 
both sides. 

The oysters should not be put into the 
batter all at once, as they would thin it. 



62 widdifield's receipts for cooking. 



MEATS, POULTRY, &C. 

Beef. — The middle ribs and sirloin are 
considered the best pieces for roasting, and 
require to be well cooked, and handsomely 
browned, without being burnt, or over-done. 

Pieces weighing from ten to twelve pounds, 
will take quite three hours and a half to cook, 
either before a clear fire, or in a moderately 
hot oven. 

The chuck rib, brisket, and round, are 
thought (by epicures) to be the more infe- 
rior parts ; nevertheless, they may be made, 
by proper cooking, of equal, if not superior 
flavor. 

Steaks cut from the sirloin, or tender 
part of the round, are best, and require to 
be quickly broiled over clear bright coals. 
These, as other meats cooked on the gridiron, 
should be kept closely covered while broil- 
ing, with either a plate, small dish, or sheet 
of tin, as most convenient. By so doing, 
the heat penetrates more quickly, the meat 
less dry, and the flavor much improved. 



widdifield's receipts for cooking. 63 

Veal, mutton, lamb, and pork (when 
roasted), require to be well cooked, and are 
much more palatable over, rather than 
under-done. 

Poultry, when old and tough, is never as 
savory when cooked, as those which are 
young and tender. One of the best rules to 
judge of this, is by the finely-grained skin, 
pliableness of the feet, and ease with which 
the wing joints are broken. 

Poultry of all kinds require very careful 
cleaning, and when roasted, should be filled 
with well-seasoned dressing, thoroughly done, 
and handsomely browned. Nothing is much 
more insipid than the taste of their flesh, 
when badly seasoned, and half cooked. 

A large turkey will take from three to 
three and a half hours to roast ; fowls of 
medium size, from one and a half to two 
hours. 

There being no general rules for roasting, 
the time required for geese, ducks, and game 



64 widdifield's receipts for cooking. 

of different kinds, must depend upon their 
size, and the heat by which they are cooked. 

To boil meats or poultry, always put them 
into hot water, moderately salted. Kemove 
every particle of scum, as it rises, and let 
them boil slowly, until perfectly tender, with- 
out being disjointed. 

For frying, butter should be seldom used. 
It scorches very soon ; for that reason, it is 
not so well adapted for the purpose as fresh 
lard. There are some few dishes, requiring 
an equal portion of each, as seen in the fol- 
lowing receipts. 



ROAST BEEF. 



36. Take two or more ribs, wash and 
season with salt and pepper, dredge over a 
little flour, and roast it on a spit (gradually) 
before a clear fire. Baste frequently. When 
done, and handsomely browned, place it on 
a dish, and make gravy, as directed in arti- 



widdifield's receipts for cooking. 65 

cle 46. Or, place it in a roasting pan, sea- 
son with pepper and salt, dredge over a lit- 
tle flour, and one heaping table-spoonful in 
the pan. with three half pints of water. Stir 
it well together, and place it in a moderately 
hot oven. Baste frequently. When done 
and nicely browned, put it on a heated dish, 
remove a part of the fat from the gravy, and if 
not sufficiently seasoned, more may be added. 
Baste the meat with a few spoonsful, then 
pour it into a sauce-tureen, and send to 
table hot. 



ROUND OF BEEF. 



37. Choose a tender round, and with a 
knife, make many deep incisions in it. 
Wash it nicely, and season well with pepper 
and salt. Then make a dressing as for roast 
ducks (see article 77), and with it, fill the 
incisions. Skewer it up tight, and set it in 
a roasting pan with three half pints of water, 
into which dredge one table-spoonful of flour. 
4 



66 widdifield's receipts for cooking. 

Place six or eight small pieces of butter 
on the top, dredge over a little flour, and 
bake in an oven sufficiently hot to cook and 
brown it handsomely, without burning. 
Baste frequently. When done, place it on a 
dish, and baste well. 

Should there not be sufficient gravy, add 
a little boiling water, dredge in a little more 
flour, and season to taste. Set it in the oven, 
or on the range, let it come to a boil ; then 
place it in a sauce-tureen, and send all to 
table hot. 



BEEF A LA MODE. 



38. Select a tender, fresh round, take 
out the bone, and with a sharp knife, cut 
many deep incisions in the meat. Then 
wash and season well with salt and pepper. 

For the dressing, crumb the soft part of 
a baker's loaf, to which add one tea-spoon- 
ful of sweet marjoram, the same of sweet 
basil, two small onions minced fine, two or 



widdifield's receipts for cooking. 67 

three small blades of mace finely powdered, 
with sufficient salt and pepper to season it 
highly. Rub all well together with six 
ounces of fresh butter. Mix all these ingre- 
dients well together. With this dressing, fill 
all the incisions, and fasten well w T ith 
skewers. Rinse a piece of wide tape in 
clean water, and tie round the meat to keep 
it firm and in shape. 

Cut three or four thin slices of pickled 
pork, which place in a large stew kettle with 
three half pints of w r ater. Put in the meat, 
stick six or eight cloves over the top ; cover 
the kettle very close, and set it in a quick 
oven. It will take several hours to cook, 
as it requires to be well done. 

When sufficiently cooked, place it oil" a 
heated dish, remove the pork from the ket- 
tle ; and if not sufficient gravy, add a little 
boiling water, and dredge in sufficient flour to 
make the gravy of a proper thickness. Then 
stir in one dessert-spoonful of sugar, browned 
a very dark color, and season to taste. As 



68 widdifield's RECEIPTS F(J>Il cooking. 

soon as it comes to a boil, add one gill or 
more (according to the quantity of gravy) 
of port or madeira wine. After letting it 
simmer a very short time, put it in a sauce- 
tureen, remove the skewers and tape from 
the meat, pour over the top two or three 
spoonsful of gravy, and send all to table hot. 
The dish may be garnished with beets or 
carrots (boiled), cut into thin slices, and taste- 
fully intermixed with double parsley, or 
small tender sprigs of celery. 



BEEF STEAKS. 



39. Take two or more sirloin steaks; 
pound and wash them. Place the gridiron 
over the fire, and when hot, put on the 
steaks and cover them close. They require 
to be done quickly. In turning, do not stick 
a fork in them, as that will cause the juice 
to escape. When done, place them on a 
heated dish — season with salt and pepper, 
and baste well with fresh butter ; then send 
to table hot. 



widdifield's receipts for cooking. 69 

BEEF STEAK WITH ONIONS. 

40. Prepare a rump steak by pounding 
it till quite tender, then wash and season it 
with pepper and salt. Have ready some 
hot lard in a frying pan, put in the steak 
and fry it. When it is brown on one side, 
turn it. Do not let it scorch. As soon as 
it is done, take it up, and dredge in a little 
flour, then add, gradually, a cup of hot water; 
season with more pepper and salt, if neces- 
sary ; put it over the fire to boil again, then 
pour it over the steak. 

Peel two dozen onions, put them on to 
boil about half an hour before the steak is 
put on to fry. When the steak is done, 
drain the onions in a colander, cut them up, 
put them in the frying pan ; season them 
with pepper and salt, dredge in a little flour, 
and add a small lump of butter; stir all 
well together, place the pan over the fire, 
stir the onions frequently to prevent their 
scorching ; when they are soft, and a little 
brown, return the steak to the pan, and 



70 widdifield's receipts for cooking. 

heat all together. Put the meat on a dish, 
pour the onions and gravy over, and serve 
hot. 



BOILED TRIPE. 



41. Take three or more pounds of tripe, 
and after scraping it well on both sides, cut 
it into pieces, about the size of your hand, 
then wash, and boil it in salt and water 
until very tender. 

This may be eaten with drawn butter, 
onions, or oyster sauce. 



FRIED TRIPE. 



42. Boil the tripe, as directed above, 
the day before. Cut it in pieces, season it 
with pepper and salt, dredge some flour over 
and put it in a pan of hot lard. Fry it 
brown on both sides; when done, make a 
gravy, by putting in a little flour and a 
small portion of hot water. Add a little 



widdifield's receipts for cooking. 71 

vinegar, and season to your taste ; pour this 
over the tripe and serve hot. This is a very 
nice relish for breakfast. 



BEEF'S KIDNEY FRIED. 

43. Cut them in half, remove all the 
hard parts, wash, and parboil them in a little 
salted water ; then drain, and season with 
pepper and salt; dredge over a very little 
flour, and fry in butter, or butter and lard 
mixed. 

When nearly done, cut them up in small 
pieces; stir them well through the gravy, 
and if not sufficiently seasoned, more may 
be added ; put all into a covered dish, and 
send to table hot. 



BOILED TONGUE. 



44. Soak the tongue over night, scrape, 
wash ; and put it over the fire in cold 



72 widdifield's receipts for cooking. 






water. Let it simmer for about four hours; 
but it must not be permitted to boil. 

When done, set it away to cool; then 
skin it. 

If for dinner, garnish the dish with mashed 
potatoes, and skin the tongue while hot. 



BAKED FILLET OF VEAL. 

45. Wash very nicely, and cut deep 
incisions all over it, and season well with 
pepper and salt; then make a dressing as 
for roast chickens, and with it fill the in- 
cisions; skewer it very tight, and in good 
shape ; then place four or six small pieces of 
butter over the top, and dredge over a little 
flour. Put it in a roasting pan, with three 
half pints of water, into which dredge one 
heaping table-spoonful of flour ; stir well, and 
set it in a moderately hot oven. 

This will take from two and a half to 
three hours to cook. Baste frequently; when 
done and handsomely browned, place it on a 



widdifield's receipts for cooking. 73 

heated dish ; stir the gravy well, and if not 
sufficiently seasoned, more may be added. Or 
if not sufficient gravy in the pan, add a 
tea-cupful of boiling water, dredge in a little 
flour; season, and let it simmer. Remove 
the skewers carefully from the meat; put 
the gravy in a sauce-tureen ; baste the meat 
with a few spoonsful, and send to table hot. 



TO EOAST A FILLET OF VEAL. 

46. This is prepared in the same man- 
ner as baked fillet of veal. (See article 45.) 
Place it on a spit in a tin kitchen before 
a clear fire ; when it is done, take the gravy 
from the tin kitchen, put it into a saucepan, 
add a little flour and water. Season to 
your taste with pepper and salt, and let it 
boil for a few minutes; then put it into a 
sauce-tureen. Baste the meat with a few 
spoonsful, and send to table hot. 



74 widdifield's receipts for cooking. 

ROAST LOIN OF VEAL. 

47. Wash it through two or three wa- 
ters, place it in the pan and season well with 
salt and pepper, dredge flour over, and two 
table-spoonsful in the pan, w T ith water suffi- 
cient for gravy. Let it roast gradually, as 
it will take quite three hours to cook. 
Baste it frequently with the gravy, and as 
it stews away, add a little more water. 
Have it handsomely browned, and send to 
table hot. Should the gravy not be suffi- 
ciently salt, season to taste. 



TO ROAST A BREAST OF VEAL. 

48. Wash the meat through several wa- 
ters, place it in the pan in w T hich it is to be 
cooked, and season with pepper and salt; 
dredge a little flour over, and two table- 
spoonsful in the pan, with water sufficient to 
make gravy, which stir well with a spoon 
before setting in the oven. 



widdifield's receipts for cooking. 75 

Baste frequently while it is cooking, and 
send to table handsomely browned. 
This meat requires to be well cooked. 



CALF'S HEAD. 



49. Take out the brains and tongue, 
clean and wash the head, dredge some flour 
over, wrap it in a towel and put it in boil- 
ing water that has been salted. Scrape and 
wash the tongue, and boil it with the head. 
Clean the brains and soak them a few 
minutes in salt and water; then season with 
pepper and salt, and dip them in egg and 
cracker, and fry them, as oysters, in equal 
portions of lard and butter. 

Serve the head with drawn butter and 
some parsley minced fine ; or, one half of it 
may be rubbed with egg and cracker, and 
browned. 

The tongue, when done, must be skinned 
and sent to table garnished with mashed 



76 widdifield's receipts for cooking. 

potatoes, and the dish garnished with sprigs 
of double parsley. 



BOILED CALF'S FEET. 



50. Those dressed with the skin on are 
best. They should be carefully cleaned and 
boiled in water that has been salted. . 

To be served with drawn butter, prepared 
as for calf's head. (See article 137.) 



FRIED CALF'S LIVER. 



51. Cut the liver in thin slices, wash it, 
put it in salt and water, and let it stand for 
half an hour, to draw out all the blood. 
Then wash it, and season with pepper and 
a little more salt. Fry it in lard ; serve hot 
and nicely browned. 



widdifield's receipts for cooking. 77 
CALF'S LIVER BROILED. 

52. Prepare it as for frying; broil it 
nicely ; season it with pepper and salt, and 
baste it with butter. To be sent to table 
hot. 

To cut in thin slices and parboil in salted 
water before broiling, makes the liver more 
delicate in flavor, and is a decided improve- 
ment. 



TO FRY SWEET-BREADS. 

53. Wash three or four nice sweet- 
breads ; boil them in salt and water about a 
quarter of an hour, then take them out and 
let them cool. Skin and cut them in half, sea- 
son with pepper and salt, and dust a little 
flour over, and fry them slowly, in equal por- 
tions of butter and lard. 

When of a fine brown, place them on a 
dish, then dust a little flour into the pan 
with the fat they were fried in ; stir it well, 
and pour in about a gill of hot water ; sea- 



78 widdifield's receipts for cooking. 

son the gravy to your taste with salt and 
pepper, and as soon as it boils, pour it over 
the sweet-breads and serve them hot. 



VEAL] CUTLETS. 



54. Take two or more cutlets, pound 
them with a rolling pin, or potatoe masher ; 
then wash, and dry them on a clean towel, 
and season with pepper and salt. Have 
ready half a pint of bread crumbs, or fine 
cracker, which season with salt and pepper. 
Whisk two eggs with one gill of milk, and 
pour over the cutlets ; then take one at a 
time and place in the crumbs, pat well with 
the back of a spoon, in order to make the 
crumbs or cracker adhere close to the meat. 
Put them into hot lard, and fry slowly, 
until well done and handsomely browned 
on both sides ; then serve hot. 



widdifield's receipts for cooking. 79 
SWEET-BREAD PIE. 
55. (See article 179.) 



FRIED VEAL. 



56. Take one or more cutlets, pound, 
wash and dry them on a clean towel, then 
season with pepper and salt, and fry in fresh 
lard (until well done), a fine brown on both 
sides. Eemove the pan from the fire, place 
the veal on a heated dish, and pour in the 
pan, with the fat, half a pint of water ; then 
dredge in one dessert-spoonful of flour, stir- 
ring it well, place it over a slow fire, and let 
it come to a boil ; then season to taste, and 
pour while boiling over the meat. Send to 
table hot. 



VEAX CTTTIETS WITH OYSTERS, 

57. Take two nice cutlets, each weigh- 
ing about a pound. Wash them, season 



80 widdifield's receipts for cooking. 

with pepper and salt, and fry them in equal 
portions of lard and butter ; let them be of 
a fine brown on both sides. When done, lay 
them on a dish and pour over them fifty 
large oysters, which have been nicely paned 
and seasoned with salt and cayenne pepper. 
Send them to the table hot, in a covered dish. 



VEAL CUTLETS WITH TOMATOES. 

58. Wash two cutlets, and season them 
with pepper and salt. Have ready some 
hot lard and butter in a pan ; put the meat 
into it, and fry it on both sides of a nice 
brown ; when done, take it up on a dish. 

Stew about a quarter of a peck of toma- 
toes, drain, mash, and season them with 
red pepper and salt. Pour the tomatoes 
into the pan with the gravy, after the cutlets 
have been dished, and stir them well together. 
Pour them over the cutlets and send to table 
hot. This dish is very much admired by 
many. 



widdifield's receipts for cooking. 81 

LEG OF MUTTON. 

59. Take off very carefully (so as not 
to spoil the appearance of the meat) all the 
outside skin ; then wash and season it well 
with salt and pepper, place it in a roasting 
pan, dredge over a little flour, and one table- 
spoonful and a half in the pan, with three 
half pints of water, which stir well together 
before setting in the oven. This will take 
from two and a half to three hours to cook 
in a quick oven. Baste frequently, and send 
to table, handsomely browned, on a well-heat- 
ed dish, or it may be cooked as article 61. 



BOILED LEG OF MUTTON. 

60. Cut off the shank bone, trim it 
round, and after washing it nicely, put it 
into hot salted water, and if it should 
weigh six or eight pounds, let it boil slowly 
three hours. Remove the scum as it rises, 
and when done, place it on a dish, and gar- 
5 



82 widdifield's receipts for cooking. 

nish with sprigs of double parsley. Send to 
table with drawn butter, egg or caper sauce. 



TO ROAST A LEG OF IAMB. 

61. Insert a knife and loosen all the 
flesh round the bone, at the upper part of 
the leg. Wash and season it with pepper 
and salt. Make a dressing as for roast duck 
(see article 77), fill the incisions, and skewer 
tight, dredge over a little flour, place it in a 
pan, with three half pints of water, into 
w T hich dredge a heaping table-spoonful of 
flour. Stir well, and cook in a quick oven. 
Baste frequently, and send to table on a 
heated dish, and handsomely browned. 

If preferred, this may be roasted on a 
spit before a clear fire, and the gravy made 
as in article 46. 



widdifield's receipts for cooking. 83 
MUTTON STEAKS. 

62. Hang a leg of mutton where it will 
freeze. Then cut slices out of the thick 
part, pound and put them on the gridiron 
over a clear fire, and broil them quickly. 
When done, season with pepper and salt, 
baste well with butter and serve while hot. 

This is a very nice dish for breakfast. 



MUTTON CHOPS. 



63. Those are best which are cut from 
the lower part of the neck or loin. Trim 
them round, wash, and dry them. Heat the 
gridiron, lay the chops on, and put it over 
a clear fire. They will cook much faster if 
covered with a sheet of tin. When brown 
on one side, turn them. When sufficiently 
done, take them up on a dish, season them 
with pepper and salt, and baste with butter. 

Some prefer cayenne to black pepper, or 
an equal portion of each. 



84 widdifield's keceipts for cooking. 
LAMB CHOPS. 

64. Cut off the end of the bones and 
trim off a part of the fat, then pound, wash 
and dry them on a clean towel, and season 
with pepper and salt. 

Prepare bread crumbs or cracker, as for 
oysters, whisk two eggs with one gill of milk, 
then dip the chops, one at a time, first in 
the egg, then in the cracker, pat the crumbs 
close to the meat and fry them slowly in hot 
lard, a fine brown on both sides. Send to 
table hot. 



I 
PORK STEAKS. 



65. Cut some slices off the leg, trim 
them neatly, and season with salt, cayenne 
pepper, and a little pulverized sage. Broil 
them over a clear fire. When done, baste 
them with butter, and send them to table 
hot. 

If for dinner, they should be served with 
apple sauce. 



widdifield's receipts for cooking. 85 

Some prefer them fried instead of broiled. 
When fried, take them out of the pan, and 
make a gravy, by adding a little Hour and 
a tea-cup of hot water. Season to taste. 
Let it boil two or three minutes; pour it 
over the steaks, and send to table hot. 



FRIED PIG'S FEET. 



66. Prepare and boil them as directed 
in article 371. When cold, cut them apart, 
and season with pepper and salt. Skim the 
fat off of the liquor in which they were 
boiled, and put it into a frying-pan, with two 
or three table-spoonsful of the jelly. Then 
put in the feet, and fry them nicely, with- 
out browning. A few minutes before remov- 
ing them from the pan, stir in vinegar to 
taste. Send to table hot. 



86 widdifield's receipts for cooking. 

ROAST PIG. 
67. Great care is requisite in the pre- 
paration of a pig for roasting. With a small 
sharp knife, take out the eyes and tongue, 
cut off the feet, trim the ears, and clean it 
both in and outside thoroughly. Then 
wash well through several waters, and dry 
it with a clean towel. Place it on a large 
dish, and season it well in and outside, with 
cayenne pepper, salt, and a little sage rubbed 
fine. Make a dressing, by boiling two dozen 
potatoes; pare and mash. them fine. While 
hot, add a quarter of a pound of butter, 
three or four onions chopped, a large tea- 
spoonful of sweet marjoram, rubbed fine. 
Mash all well together, with salt and cay- 
enne pepper to taste. Then put in the 
dressing, and skewer closely. Place it in 
the pan in which it is to roast, with two 
table-spoonsful of flour and sufficient water 
to make gravy. Stir it well before setting 
in the oven. Let it roast gradually; and in 
order to make it brown nicely, take a piece 



widdifield's receipts for cooking. 87 

of butter on the blade of a knife, or dip the 
knife in salad oil, and rub over the pig. 
Should the gravy boil away too much, a lit- 
tle hot water may be added. This will 
take three hours to roast in an oven suffi- 
ciently hot to make it a handsome brown. 
Eat with haslet sauce; (see article 145.) 
If preferred, roast before a clear fire, and 
make the gravy as directed in article 46. 



SPARE RIB. 



68. Wash and dry your spare rib, and 
season it with salt, cayenne pepper, and pow- 
dered sage. Put it in a pan, and set it in a 
moderate oven. Instead of roasting, you 
may broil it* on the gridiron. 



FRIED SAUSAGES. 



69. Wash your sausages, put them in a 
pan, prick them with a fork, set them over 



88 widdifield's receipts for cooking. 

a slow fire, turn them frequently, have them 
a nice brown, but not too dry and crisp. Cut 
each one into three pieces, and send to table 
hot. 



VENISON STEAKS, No. 1. 

70. Wash and wipe them dry. Put 
them on the gridiron, over a clear fire, and 
broil them ; then season with salt and pep- 
per, and baste them with butter. 

Or they may be seasoned as above, and 
fried. 

Serve them with currant jelly. 

Venison steaks are very nice fried with a 
slice of good ham. 



BROILED RABBIT. 



71. Clean and wash the rabbit ; cut it 
entirely open, so that it will lay flat on 
the gridiron, with the back up. Place it 
over the coals, broil it slowly ; when brown 



widdifield's receipts for cooking. 89 

on one side, turn it. Take it up on a dish 
when done, and season it well with pepper 
and salt. Baste it plentifully with butter, 
as the flesh of rabbits is very dry \ then send 
to table on a heated dish. 



STEWED BABBIT. FRENCH MODE. 

72. Cut up the rabbit and wash it ; put 
it in a stew-pan, and season it well with salt 
and black pepper. Pour in half a pint of 
water, and when the water has nearly stewed 
away, add half a pint of port wine, two or 
three blades of mace, and a table-spoonful 
of flour mixed with a quarter of a pound of 
butter. 

Let it stew gently until the rabbit is quite 
tender. Serve hot. 



SMOTHERED RABBIT. 



73. Clean the rabbit, wash and cut it 
open so as to lay flat on the gridiron. Broil 



90 widdifield's receipts for cooking. 

it slowly, and when done, let it be of a fine 
brown on both sides; then season it well 
with pepper and salt, and baste it with 
butter. 

Pare two dozen onions, boil them in milk 
and water until they are soft ; then drain 
and mash them. Season them with pepper 
and salt, and add a lump of butter. Cover 
the rabbit entirely with the onion, and serve 
hot. 

ROAST TURKEY. 

74. Have the turkey nicely cleaned and 
washed, put it in the pan in which it is to 
roast; season it with salt and pepper, fill 
the body with dressing, as for roast goose 
(see article 76), the crop with the same as for 
roast ducks (see article 77) ; place it in the 
pan, back upwards, dredge a little flour over 
and one large table-spoonful in the pan, with 
water sufficient to make gravy, which stir 
well together before setting in the oven. 
Baste frequently, and when a nice brown, 



widdifield's receipts for cooking. 91 

turn it over, that it may be of equal color all 
round. Should the gravy boil away, and not 
sufficient in the pan, a tea-cupful of hot wa- 
ter may be added, with a little more flour, 
if necessary ; stir it well, and let it simmer 
two or three minutes, then serve hot. 

If preferred, roast before a clear fire, and 
make the gravy as in article 46. 



BOILED TURKEY. 



75. Clean the turkey, wash it well, sea- 
son the inside with pepper and salt ; dredge 
a little flour over, and pin it in a clean towel ; 
put it into a kettle of hot water that has 
been salted ; let it boil slowly ; when done, 
send it to table hot. 

This is eaten with oyster-sauce, or drawn 
butter, as preferred. 



92 widdifield's receipts for cooking. 
ROAST GOOSE. 

76. Boil twelve potatoes; when done, 
pare and mash them with a quarter of a 
pound of butter, two onions chopped, a tea- 
spoonful of sweet marjoram, finely rubbed ; 
with salt and pepper to taste; mash 
all well together; then have the goose 
well cleaned and washed; dry the inside 
with a clean towel, and season with salt, 
pepper, and a little sage, rubbed very fine. 
Put in the dressing, and skewer it well; 
then season the outside with pepper and 
salt; place it in the pan, back upward, 
dredge a little flour over, and one table- 
spoonful in the pan, with sufficient water for 
gravy, which stir well together before set- 
ting it in the oven. Baste frequently, and 
when a handsome brown, turn it over, that 
all parts may be well done and of equal 
color. 

If preferred, roast before a clear fire, and 
make the gravy as in article 46. 



widdifield's receipts for cooking. 93 

ROAST DUCKS. 

77. Clean and prepare them as other 
poultry. Crumb the inside of a small loaf 
of bakers bread, to which add three ounces 
of butter, one large onion chopped fine, with 
pepper and salt to taste. Mix all well to- 
gether. Season the ducks both in and out- 
side, with pepper, salt, and a little sage 
rubbed fine. Then fill them with the dress- 
ing, and skewer tightly. Place them in the 
pan, back upwards ; dredge a little flour over, 
and a table-spoonful in the pan, with water 
sufficient to make gravy. When a nice 
brown, turn them over; baste frequently, 
and when done, send to table hot, and eat 
with cranberry sauce. 



WILD DUCKS. 

78. These are roasted in the same man- 
ner as tame ducks. (See article 77.) 
They are served with currant jelly. 



94 widdifield's receipts for cooking. 

PIGEONS. 

79. Pigeons may be broiled or roasted 
like chicken. They will cook in three-quar- 
ters of an hour. Make a gravy of the gib- 
lets; season it with pepper and salt, and 
thicken it with a little flour and butter. 



STEWED PIGEONS. 



80. Clean and cut them in quarters. 
"Wash and season with pepper and salt; put 
them in a stew pan, with as much water as 
will' nearly cover them. Put in a piece of 
butter mixed with a little flour. Let them 
stew until they become quite tender. If 
the gravy should be too thin, add a piece of 
butter rubbed in flour, and let them stew a 
few minutes longer. 

When done, if not sufficiently seasoned, 
more may be added. Then send to table 
hot, in a covered dish. 



widdifield's receipts for cooking. 95 

BOILED FOWLS. 

81. They are prepared in the same man- 
ner as boiled turkey (see article 75), and 
served with oyster or egg sauce. Or, if pre- 
ferred, they may be eaten with drawn 
butter. 



ROAST FOWLS. 

82. After cleaning them very nicely, 
season in and outside with pepper and salt. 
Then make dressing as for roast duck ; (see 
article 77.) Fill the fowls, and skewer 
tight; then place them in the pan, backs 
upward. Dredge a little flour over, and one 
table-spoonful and a half in the pan, with 
three half pints of water. Stir it well ; put 
them in a moderately hot oven. Baste fre- 
quently ; and when brown, turn them over. 
When well done, and of a fine brown, baste, 
and place them on a heated dish. Should 
the gravy not be sufficiently seasoned, more 
may be added ; let it simmer a few minutes, 



• 

96 widdifield's receipts for cooking. 

then pour it into a sauce-tureen, and send to 
table hot. Or, if preferred, they may be 
dressed as above, and roasted before a clear 
fire. 

Make the gravy as directed in article 46. 



CHICKEN POT-PIE. 
83. fSee article 177.) 



CHICKEN PIE. 
84. (See article 178.) 



STEWED CHICKEN. 



85. Take a pair of tender fat chickens, 
and, after cleaning them very carefully, cut 
them into pieces, by separating all the joints ; 
then wash, and season them highly with 
pepper and salt. 

Put them into a stew-kettle, with three 



widdifield's receipts for cooking. 97 

half pints of water; set them over a slow 
fire, and as soon as they begin to simmer, 
stir in two table-spoons of flour, mixed with 
two ounces of butter. 

When done, if not sufficiently seasoned, 
more may be added. Send to table hot in a 
heated dish. 



FRICASSEED CHICKED. 
86. Cut up your chickens, take off the 
skin, wash them and let them remain in wa- 
ter for half an hour, in order to make them 
white. Drain, and put them in a sauce-pan 
with a pint of water. Season them with 
pepper and salt, place them over the fire, let 
them stew for half an hour ; then take two 
table-spoonsful of flour and two ounces of 
butter, stir them together till quite smooth ; 
add this to the chicken, with half a pint of 
cream. Boil the whole until the chicken is 
tender. For those who like it, a little mace 
may be added. Some prefer a little parsley 
chopped fine. 
6 



98 widdifield's receipts for cooking. 

STEWED CHICKEN WITH RICE. 

87. Take a large fat chicken, and after 
cleaning and washing it very nicely, season 
it, both in and outside, with pepper and salt, 
and put it into a stew-kettle, with half a 
pound of rice, picked and washed, add one 
quart of water; place it over a slow fire, 
and let it stew gradually two hours. Keep 
the kettle covered close. After boiling some 
time, should the rice be too dry, a little more 
water may be added, though not more than 
sufficient to keep it moist. When done, place 
the chicken on a dish with the rice around 
it, and garnish with sprigs of double pars- 
ley. Eat the chicken with drawn butter, 
and the rice as a vegetable. 



BROILED CHICKENS. 



88. Clean them nicely, cut them down 
the back, break the breast-bone with a roll- 
ing pin ; wash, and wipe them dry ; place 



widdifield's receipts for cooking. 99 

them on a gridiron over bright coals ; 
cover them with a sheet of tin ; turn them 
several times. When done, they should be 
of a fine brown on both sides. Take them 
up, season with pepper and salt, and baste 
them well with butter. A gravy may be 
made by putting the liver and gizzard into a 
sauce-pan with half a pint of water and a 
little salt; let them boil till quite tender; 
then cut them in small pieces, dust in a little 
flour, sufficient to thicken it, and add a 
piece of butter; season with pepper and 
salt. Serve the gravy in a sauce-tureen, or 
in a dish with the chickens. 



FRIED CHICKENS. 

89. Take a pair of young spring 
chickens, clean, and cut them down the 
back, then wash and dry them ; season with 
pepper and salt. Heat in a pan equal pro- 
tions of butter and lard, dredge a little flour 
over them, and fry slowly a nice brown, on 



100 widdifield's receipts for cooking. 

both sides ; then take them up ; put a little 
flour in the pan, pour in some boiling water, 
sufficient to make it of a proper thickness ; 
let it simmer a short time ; add some more 
pepper and salt, if necessary. Pour it over 
the chickens, and serve while hot. 



BOILED HAM. 

90. Scrape and wash it clean, put it in a 
kettle with cold water, and simmer it for five 
or six hours, but do not let it boil. 

When sufficiently cooked, take it out of the 
kettle, set it away, bat do not skin it until 
it is cold, as the juices are by these means 
retained. 

A cold boiled ham is very nice sliced and 
broiled. 



FRIED HAM WITH EGGS. 

91. Cut slices of ham about half an inch 
thick, take off the skin, put the ham in a 



widdifield's receipts for cooking. 101 

pan, and fry it gradually until a nice brown 
on both sides ; place it on a dish, remove all 
the brown particles from the pan; retain a 
portion of the fat, into which break some 
eggs, and fry them until the white is per- 
fectly done, but the yolks soft ; then take 
them out, and place them nicely on the ham. 



VEGETABLES. 



Vegetables are much more healthy when 
fresh gathered, and differ materially in flavor 
with those kept several days in a warm 
room or cellar. 

In boiling vegetables, always put them 
into hot water, and let them boil quickly, 
until perfectly tender, without being broken. 

All salads should be carefully examined, 
and well washed; as there are (not unfre- 
quently) small worms and insects secreted 



102 widdifield's receipts for cooking. 

among the leaves, which, if sent to table, 
nothing would more effectually destroy the 
appetite. 



PARSNIPS, No. 1. 



92. The sugar parsnips are best, and 
may be known by a dark ring round the 
top. Scrape, wash, and steam, or cook them 
in as little salt and water as possible. "When 
done, they may be dressed with butter and 
a little pepper, or drawn butter, if preferred. 
These are very nice when fried. After they 
are boiled, split open the largest ones, season 
with pepper and salt, dredge a little flour 
over, and fry them a light brown. 



PARSNIPS, No. 2. 



93. Scrape and wash them ; and if large, 
split them in half, and let them boil until 
very tender ; press them in a colander, then 



widdifield's receipts for cooking. 103 

mash them very fine, and season with butter, 
pepper and salt. 



SQUASHES OR CYMLINGS. 

94. Cut them in quarters, wash, and boil 
them in salted water until tender. When 
done, put them into a colander and press out 
all the water ; while warm, add a small piece 
of butter, and season with a little more salt, 
put them in a covered dish, and before send- 
ing to table sprinkle them with a little black 

pepper. 

< • ♦ • » 

EGG PLANTS. 

95. Pare and cut them in slices a quar- 
ter of an inch thick, season them with pep- 
per and salt, dredge a little flour over each 
piece, and put them in a pan with some hot 
butter. 

Fry them slowly until they are perfectly 
soft and of a dark brown on both sides. 
Send to table hot. 



104 widdifield's receipts for cooking, 

SALSIFY FRITTERS. 

96. Fourteen ounces of flour ; 

Three eggs ; 

One pint of milk ; 

Three roots of salsify grated without being 
cooked ; 

Salt sufficient to taste. 

Beat the yolks very thick, add gradually 
the milk and flour, then the grated salsify 
and salt. Whisk the whites very stiff and 
stir them in last. Have ready a pan of hot 
butter and lard mixed ; drop a spoonful of 
the batter into it, fry the fritter a light brown 
on both sides. 

This is known by the name of oyster plant. 



SPINACH. 



97. Spinach must be picked and washed 
through a great many waters, or it will be 
gritty. Drain and put it into a pan or ket- 
tle without any more water than that which 



widdifield's receipts for cooking. 105 

adheres to it. Let it simmer slowly about 
an hour. Drain it, wipe out the pan it was 
cooked in, and put it back with a lump of 
butter, pepper and salt. 

Boil a couple of eggs hard, slice them, dish 
your spinach and place the pieces of egg 
over the top. Serve it hot. 



SALSIFY DRESSED AS OYSTERS. 

98. Wash, and prepare it as directed 
for egg plant (article 99). Fry it in the 
same manner, and send to table hot. 



EGG PLANT DRESSED AS OYSTERS. 

99. Wash an egg plant, and boil it 
until it is perfectly soft, but not broken. 
Take out all the inside, mash it and season 
with a piece of butter, pepper and salt to 
your taste. Beat the yolks of three eggs 
very thick. Crumb a stale baker's loaf, and 



106 widdifield's receipts for cooking. 

season it with salt and pepper. Have ready 
a pan of hot lard and butter mixed ; take 
a spoonful of the plant, dip it into the egg, 
cover it with the crumbs, and drop it into the 
pan to fry. 

Take the back of the spoon and flatten 
the top of the plant, so as to form the shape 
of an oyster. When the under side is done, 
put some egg and bread over the top, turn it 
and fry a light brown. Serve hot for break- 
fast. 



CORN OYSTERS. 

100. Half a dozen ears of boiled corn ; 

Three eggs ; 

A table-spoonful and a half of flour. 

Beat the yolks very thick, cut the corn 
off the cob, season it with pepper and salt, 
mix it with the yolks, and add the flour. 
Whisk the whites to a stiff froth, stir them 
in with the corn and yolks, put a dessert- 
spoonful at a time in a pan of hot butter, 
and fry a light brown on both sides. 



widdifield's receipts for cooking. 107 

CAULIFLOWER. 

101. Choose one that is white ; take off 
the outside leaves, put it in boiling water 
with some salt. Skim and boil it slowly; 
when done, take it up in a colander, and 
press out the water. Put it in a vegetable 
dish, cover with drawn butter, and serve 
while hot. 



BOILED CABBAGE. 



102. Cabbage may be boiled and dressed 
in the same manner as cauliflower, or dressed 
simply with salt and butter. 



KALE CANNON. 



103. Boil one dozen large potatoes, and 
one cabbage, separately. When done, put 
the cabbage in a colander, and press out all 
the water. Put it in a sauce-pan, pare the po- 
tatoes, and mash all together, with a quar- 
ter of a pound of butter, one gill of cream, 



108 widdifield's receipts for cooking. 

pepper and salt to your taste. Put it on the 
range, stir well together for a few minutes, 
and serve hot. 

This is very nice to eat with cold meat. 



MASHED TURNIPS. 



104. Pare and wash your turnips. 
Boil them till tender; take them up in a 
colander, press out all the water, put them 
in a pan, and mash them very fine. Season 
with salt and butter. If they are not sweet, 
add one tea-spoonful of white sugar. 

Serve them hot, with a little black pepper 
on the top. 



BEETS. 

105. Wash, but do not cut them. Boil 
them until very tender. Take them up and 
pour cold water over them, which will loosen 
the skins. Peel and slice them, and season 
with pepper, salt, and a piece of butter ; or 



widdifield's receipts for cooking. 109 

cut them in a bowl, sprinkle a little salt, 
and cover them with vinegar. By adding 
a little sugar, it will be found a great im- 
provement. 



CHINESE RICE. 



106. Pick and wash one pound of rice. 
Pour over it two quarts of boiling water. 
Season with salt to taste, and cover closely. 
Let it simmer slowly till the rice is soft, then 
drain off the water. Put it back in the stew 
pan, and place it where it will keep hot. 
In order to preserve the grains whole, stir 
it with a fork, and be careful not to let it get 
too dry. 

This may be eaten as a vegetable, or 
served as a dessert. 



HOT SLAW. 



107. Cut your cabbage, but not so fine 
as for cold slaw. Put it in a pan, sprinkle 



110 widdifield's receipts for cooking. 

a little salt over it, and half a gill of water. 
Set it on the range, and cover it close. It will 
require one hour to cook. When quite ten- 
der, put in two ounces of sweet butter, and as 
much vinegar as will make it sufficiently sour. 
Serve it warm. 



COLD SLAW. 

108. Get a fresh cabbage, take off the 
outside leaves, cut it in half, and with a 
sharp knife shave it into fine slips. Put it 
into a deep dish, and pour over a dressing 
prepared in the following manner : 

Beat up two eggs, add to it one gill of 
vinegar and water mixed; place it on the 
range ; when it begins to thicken, stir in a 
piece of butter the size of a small walnut, a 
little salt and a tea-spoonful of sugar; when 
cold, pour it over the cabbage and stir it 
together ; and before sending to table sprin- 
kle with a little black pepper. 



widdifield's receipts for cooking. Ill 

STEWED MUSHROOMS. 

109. Take off the skins and ends of the 
stalks, wash them very clean, put them in a 
saucepan without water, except what ad- 
heres to them. Season with pepper, salt 
and a piece of butter. Dredge a little flour 
over; stir and place them over the fire to 
cook slowly. Serve them hot. 



SUCCOTASH. 



110. Take one dozen ears of green corn, 
cut the grains from the cob, wash one quart 
of lima beans and mix with the corn. Put 
the whole on to boil in two quarts of water 
with one pound and a half of nice pickled 
pork. If the pork should not make the 
vegetables salt enough, add a little more, 
with black pepper to the taste. 

When the water has boiled away to one 
half of the original quantity, serve the whole 
in a tureen as soup. 



112 widdifield's receipts for cooking. 

The pork is to be served on a dish. Some 
persons prefer butter to the pork. A quar- 
ter of a pound is sufficient for the above 
quantity of vegetables. 



DRY SUCCOTASH. 



111. Cut the grains from one dozen ears 
of corn, and mix with them one quart of 
lima beans. Boil them well in salt and 
water. When they are done, drain them in 
a colander and put them into a pan imme- 
diately, and cover them, in order to keep 
them hot. Beat two eggs light and pour 
over the corn and beans, with two ounces 
of butter; pepper and salt to taste. Send 
to table hot. 



STEWED TOMATOES. 



112, Pour boiling water over and let 
them stand a few minutes, then remove the 






widdifield's receipts for cooking. 113 

skin. Put them in an earthen vessel over 
the fire, but do not stir them until they are 
done; then drain off the water and mash 
them very fine ; add a piece of butter, with 
salt and red pepper to your taste. Serve 
them hot. 



BAKED TOMATOES. 



113. Make a dressing with the crumbs 
of a small baker's loaf, to which add three 
ounces of butter, two small onions, pared 
and chopped fine, with pepper and salt to 
taste. Mix sufficiently to cause all to ad- 
here together. Then choose eight or ten 
large tomatoes, wash them, but do not take 
off the skins, divide them transversely, and 
take out the seeds, fill the cavities with the 
dressing, place two halves together, rub 
them with a little salt and pepper, place 
them nicely in a flat pan, place a small 
piece of butter on the top of each, and bake 
7 



114 widdifield's receipts for cooking. 

in rather a quick oven. When done, take 
them out carefully, and send to table hot. 



TOMATOES DRESSED AS CUCUMBERS. 

114. Pour boiling water over and let 
them stand a few minutes. Take them out, 
remove the skins, and when they become 
cold, slice them and season with salt and red 
pepper. A little vinegar may be added for 
those who like it. 



MASHED POTATOES, No. 1. 

115. Choose your potatoes of one size as 
nearly as you can. Boil them ; when done, 
pare and mash them fine, with a piece of 
butter, some rich milk or cream, and salt to 
taste; dredge a litttle pepper on the top, 
and send to table hot. 



widdifield's receipts for cooking. 115 

MASHED POTATOES, No. 2. 

116. Prepare them the same as above, 
put them in a dish, spread them smooth on 
top; beat the yolk of an egg,, spread it over 
the potato with a knife, set it in an oven 
warm enough to brown it, and just before 
sending to table, garnish the top with a few 
sprigs of curled parsley. 



FRIED POTATOES, No. 1. 

117. Boil your potatoes ; and when cold, 
slice them ; season with pepper and salt, and 
fry them in butter, or fresh lard, a light 
brown. 



FEIED POTATOES, No. 2. 

118. Boil some potatoes, mash them 
while hot, and season with grated ham, pep- 
per and salt. 

Make them into small cakes, dip them in 
egg, and fry a nice brown on both sides. 



116 widdifield's receipts for cooking. 
BOIL SWEET POTATOES. 

119. Select the potatoes as nearly of the 
same size as possible, wash and put them 
in a sauce-pan, with a little salt, and just 
enough water to cover them. Boil them 
until a fork will pierce them readily. Pour 
off the water, and serve them hot, with or 
without the skins. 

Some prefer them dried in a warm oven 
before sending to table. 



POTATO SALAD. 



120. Boil one dozen large potatoes and 
as many onions; when done, mash both 
together with two ounces of butter, pepper 
and salt to taste ; put it into a sauce-pan over 
a moderate fire ; stir all well together, and 
send to table hot. 

This is very nice to eat with cold meat. 



widdifield's receipts for cooking. 117 

ROAST POTATOES. 

121. Wash them nicely, put them in a 
pan or on a tin, bake them in a stove or 
oven, and send them to table hot, with their 
skins on. 



BOILED DRIED BEANS. 

122. Pick and wash some white dried 
beans, boil them in salt and water till per- 
fectly soft ; drain them, and while hot, put 
in a large lump of butter — pepper and salt. 
Stir them with a fork, to keep them from 
breaking. 

These are used as a vegetable in winter. 



PICKLES. 

Kettles lined with porcelain should al- 
ways be used in preference to those of brass, 
copper, or bell-metal. The verdigris pro- 



118 widdifield's receipts for cooking. 

duced by the vinegar on these metals, is 
extremely poisonous. 

For most kinds of pickles, cold vinegar is 
the best. By boiling, much of the strength 
is lost by evaporation — consequently, the 
pickles are more liable to spoil. 

Those requiring hot vinegar poured over 
them, should remain uncovered until per- 
fectly cold. 

Pickles should be kept in either glass or 
stone jars, and closely covered to exclude 
the air, otherwise they soon become soft. A 
small piece of alum in each jar, will make 
the pickles firm and crisp. One table-spoon- 
ful of sugar to each quart of vinegar, will be 
found a very great improvement to all 
pickles. 



PCIKLED CUCUMBERS. 



123. Wash your cucumbers very clean ; 
make a pickle of salt and water, sufficiently 
strong to float an egg, and pour it over them. 



widdifield's keceipts for cooking. 119 

Pat a weight on the top of the vessel to 
keep the cucumbers under the brine, and let 
them stand nine days; then take them out 
and wash them in fresh water. Line the 
bottom of your kettle with green cabbage 
leaves, put in your pickles, and as much 
vinegar and water, mixed in equal quanti- 
ties, as will cover them. Put a layer of 
cabbage leaves on the top. Hang them over 
a slow fire ; let the water get hot, but do 
not allow them to simmer, as that would 
soften them. When they are perfectly green, 
take them out and let them drain. Wipe 
them dry, put them in jars with some all- 
spice, cloves, and a few small onions or 
cloves of garlic. A piece of alum in each 
jar will keep them firm. Cover your pickles 
with the best cider vinegar — tie them close 
and keep them in a cool, dry place. By add- 
ing one table-spoonful of sugar, it will be 
found a great improvement. 



120 widdifield's receipts for cooking. 

PICKLED MANGOES. 

124. Wash your mangoes, and rub them 
until they are smooth. Cut a piece out of 
the side of each one, take out all the seeds ; 
then replace the piece, and tie it closely with 
a thread. Make a pickle of salt and water, 
strong enough to float an egg. Put in the 
mangoes, and place a cover over them and a 
w r eight upon it, in order to keep them entirely 
under the brine. Let them remain nine or ten 
days ; then take them out and wash them in 
clear water. Line the bottom of your ket- 
tle with leaves, put in your mangoes, cover 
them with water, and put a layer of cabbage 
leaves over them ; place them over a slow 
fire, keep them scalding hot, but do not let 
them simmer. As soon as they become of a 
fine green, take them out and wipe them 
dry. Stir together some scraped horse rad- 
ish, mustard seed, cloves, allspice, coriander 
seed, and garlic ; fill your mangoes with this 
mixture, tie on the piece again, and lay them 
in the jars, with the cut side up. A little 



widdifield's receipts for cooking. 121 

sugar may be added to the vinegar, of which 
pour over a sufficient quantity to cover the 
pickles. Tie them closely. 

They are not fit for use until they be- 
come soft. 



A QUICK WAY TO PICKLE PEPPERS. 

125. To one hundred peppers put three 
half pints of salt and as much scalding wa- 
ter as will cover them. It is best to put 
a weight over to keep them under the 
water. Let them remain in the salt and 
water two days; then take them out and let 
them drain. Make a small opening in the 
side to let out the water. Wipe them, put 
them in a stone jar with half an ounce of 
cloves, half an ounce of allspice, and a small 
lump of alum. Cover them with cold vinegar. 

When done in this way, they do not 
change color. 



122 widdifield's receipts for cooking. 

PICKLED ONIONS. 

126. Select small white onions, put them 
over the fire in cold water with a handful of 
salt. When the water becomes scalding hot, 
take them out and peel off the skins, lay 
them in a cloth to dry; then put them in a 
jar. Boil half an ounce of allspice, and half 
an ounce of cloves in a quart of vinegar. 
Take out the spice and pour the vinegar over 
the onions, while it is hot. Tie up the jar 
when the vinegar is cold, and keep it in a 
dry place. 



PICKLED WALNUTS. 



127. One hundred walnuts; 

One ounce of cloves; 

One ounce of black pepper; 

Half an ounce of mace; 

One ounce of stick cinnamon; 

Half an ounce of race ginger; 

One ounce of mustard seed ; 



widdifield's receipts for cooking. 123 

Cider, or white wine vinegar, sufficient to 
cover them. 

The nuts should be collected about the 
middle of June. Make a pickle of salt and 
water, strong enough to bear an egg, which 
boil and let it stand until cold. Put the wal- 
nuts into jars, cover them with the pickle, and 
let them remain in a cool place three weeks. 
At the expiration of this time, take them 
out of the brine, put them into a colander 
and let them drain. Wash and wipe the 
jars; then replace the walnuts, and cover 
them with the best cider vinegar, in which 
let them remain one month. Then take 
them out, remove the vinegar, rinse and 
wipe the jars, put in the nuts, and sprinkle 
with the mustard seed. Boil the spice ten 
minutes in a sufficient quantity of the best 
cider vinegar to cover them. When cold, 
pour the whole over the nuts, and cover very 
close, to exclude every particle of air. These 
are fit to eat when soft, but are better if 
kept for one or two years. 



124 widdifield's receipts for cooking. 

When the walnuts are all used, the vine- 
gar will be found a most excellent catchup, 
which strain, put in bottles, and cork tight. 



PICKLED PEACHES. 



128. Throw your peaches, a few at a 
time, in hot lye ; let them remain in it but 
two or three minutes, then put them in clear 
water, and wipe off all the down. 

Make a strong brine, lay them in, and let 
them stand for two or three days. Take 
them out, wash and wipe them. Place them 
in jars, and cover with white wine vinegar, 
and loaf sugar, in the proportion of one quart 
of vinegar, to one pound of sugar. Put them 
in glass jars, cover close, and keep in a dry, 
cool place. 



PICKLED BEANS. 



129. Select young beans; string and 
wash them. Make a brine of salt and water, 



widdifield's receipts for cooking. 125 

strong enough to bear an egg. Put your 
beans into it, and let them remain until they 
change color. Then take them out, and 
wash them in clear water. Line the bottom 
of your kettle with green cabbage leaves, 
put in your beans, and as much vinegar and 
water, or clear water, as will cover them. 
Lay cabbage leaves over the top ; put them 
over a slow fire, and let them get scalding 
hot. When they are green, take them out, 
and let them drain. Put them in jars with 
some allspice, cloves, a little mustard seed, 
and scraped horseradish, and enough vin- 
egar to cover them. 

Tie them close, and keep them in a cool, 
dry place. 



■«♦•»» 



PICKLED ARTICHOKES. 



130. Wash your artichokes ; put them 
in strong salt and water, and let them remain 
four or five days. Then take them out, rinse 
them in fresh water, wipe them dry, and put 



126 widdifield's keceipts for cooking. 

them in jars. Add to them cloves, allspice, 
and mustard seed. Cover with cold vinegar, 
and tie them up close. 



PICKLED NASTURTIONS. 

131. Lay them in salt and water for 
two or three days ; then wash them in fresh 
water, and let them drain. Put them in 
jars, and cover them with cold vinegar. 

If it should be preferred, a little spice may 
be added to the vinegar, but it discolors the 
pickles. 

A little sugar is a very great improve- 
ment. 



PICKLED MUSHROOMS. 

132. Select small mushrooms, com- 
monly called buttons. Cut off the end of 
each stalk ; scrape, wash, and spread them 
out to drain. 

Take as much vinegar as will cover them, 



widdifield's receipts for cooking. 127 

put into it some stick cinnamon, mace, cloves, 
allspice, and just enough salt to taste. Put 
the mushrooms in jars. Boil the spice and 
vinegar, and pour it over the pickles while 
hot. Cover them close, as soon as they get 
Cold. 



PICKLED EGGS. 



133. Boil one dozen eggs until hard ; put 
them in cold water, take off the shells, put 
them in a jar w T ith half an ounce of mace, 
the same of cloves, allspice and whole 
pepper. 

Season your vinegar with salt to taste; 
heat it, and pour it over when cold. 



PICKLED TOMATOES. 



134-. Take a peck of tomatoes — the small 
ones are best — wash them, pierce each one 
with a fork, put them in a deep pan and 
sprinkle salt between each layer. Let them 



128 WIDDHTELDS RECEIPTS FOR COOKING. 

stand two days, then rinse them in ek 

fcer. Put them in stone jars, cover with 
vinegar and water in equal parts, and let 
them remain till next dav. Allow one sill 
of mustard seed, half an ounce of clo* 
half an ounce of pepper grains, half an ounce 
of whole allspice, with two heads of garlic. 
Separate the garlic and take off the skins. 
Take the tomatoes out of the vinegar and 
water, empty the jars, put the pickles into 
them again, alternately with the spices, un- 
til the jars are three parts full. Then cover 
with cold vinegar, and cover clo- 



PICKLED GREE3" TOMATOES. 

135. Puncture the tomatoes with a fork, 
place them on a dish, and sprinkle with salt. 
Let them remain for two or three days, then 
rinse off the salt in clear water; put them 
in a preserving kettle, cover them with 

;er, which keep scalding hot for one hour; 



widdifiel:*- kbchopis for cooxdcg. 129 

then take them out, let them drain and put 
them in ja: 

Boil the vinegar, with some cloves, all- 
spice, and stick cinnamon. When cold, pour 
r sufficient to cover them. 



PICEXED CBXEEIES. 

136. To each quart of vinegar add one 
pound of sugar. Boil and skim it; ~hen 
cold, pour it over your cherries, having ft 
washed and placed them in ja:> 



SAUCE 

DRAWS BUTTZS. 



137. Half a pint of boiling water ; 

Two tea-spoonsful of flour; 

Two ounces of but: 

Mix the flour and butter together until 



130 widdifield's receipts for cooking. 

they are perfectly smooth. Stir this into 
the boiling water, and add salt to taste. 

If made with milk in place of water, less 
butter will answer. 



BOILED ONION SAUCE. 

138. Select white onions, pare and boil 
them in milk and water till quite soft. Then 
drain, and put them in a vegetable dish with 
a piece of butter, and season with pepper 
and salt. 



CAPER SAUCE. 



139. Caper sauce is made like drawn 
butter, only add to it two table-spoonsful of 
capers, with a little vinegar. 

In place of the capers, some prefer pars- 
ley. This must be picked, washed, and 
chopped fine. 



widdifield's receipts for cooking. 131 
EGG SAUCE. 

140. This is made like drawn butter, 
with the addition of three eggs, boiled hard, 
and chopped fine. 

Serve this sauce with boiled poultry, or 
fish. 



MINT SAUCE. 



141. Take a bunch of spear mint, wash 
it entirely free from grit. Chop it fine, and 
mix with it one gill of vinegar, and a quar- 
ter of a pound of sugar. 

This sauce is to be eaten with roast lamb. 



OYSTER SAUCE. 
142. (See article 33.) 



MUSHROOM CATSUP. 

143. To a quarter of a peck of mush- 
rooms, allow one gill of salt. Clean your 



132 widdifield's receipts for cooking. 

mushrooms by wiping them, and cutting off 
the ends of the stems. Put them in a deep 
pan, and sprinkle salt over each layer. Let 
them remain for two days. Then put them 
in a sieve, and strain off all the juice. Pour 
it into your preserving kettle. To every 
pint of the liquor, allow one dozen cloves, 
the same of allspice, two or three pieces of 
mace, and half of a small nutmeg, grated. 
Let it boil for fifteen minutes; remove it 
from the fire, and let it stand for two or 
three days. Strain and bottle for use. 



TOMATO CATSUP. 

144. Take half a peck of tomatoes, 
wash and slice them ; put them in your pre- 
serving kettle, and let them stew gently, 
until quite soft, but do not stir them. Strain 
the juice through a sieve, pour it back into 
the kettle. Add two dozen cloves, half an 
ounce of allspice, half an ounce of mace, salt 



WIDDIFIELDS RECEIPTS FOR COOKING. 133 

and cayenne to your taste. Set it on the 
fire, and let it boil until reduced to half the 
original quantity. The next day, strain out 
the spice, and to every pint of juice, add 
half a gill of vinegar, and bottle for use. 



HASLET SAUCE FOR ROAST PIG. 

145. This sauce is made of the feet, 
tongue, liver, and heart of the pig. 

Scald the tongue, and take off the skin. 
Clean the feet, liver, and heart; put them 
in a sauce-pan, with a pint of water, and 
a little salt. Let them boil until they are ten- 
der; then take them up, chop them very 
fine, and return them to the sauce-pan, with 
the water they were boiled in. Pare and 
mince one onion, a little sweet marjoram 
and parsley, and add to it. Place the sauce- 
pan over the fire. Mix one tea-spoonful of 
flour into one ounce of butter, and stir it into 
the sauce, then season with cayenne pepper 



134 widdifield's receipts for cooking. 

and salt, if more is necessary. Boil all well 
together. Before it is removed from the 
fire, add one gill of madeira wine. Serve 
hot. 

This sauce requires to be very highly 
seasoned. 



SAUCE FOR HOT OR COLD BEEF, No. 1. 

146. One stick of grated horse radish ; 

Two tea-spoonsful of prepared mustard ; 

Two tea-spoonsful of fine white sugar ; 

A salt-spoonful of salt ; 

Five table-spoonsful of vinegar. 

Stir the mustard, sugar, and salt, into the 
vinegar ; then pour it over the horse radish, 
stirring it lightly with a silver fork. 



SAUCE FOR HOT OR COLD BEEF, No. 2. 

147. One stick of grated horse radish 

A salt-spoonful of salt ; 

Two tea-spoonsful of fine white sugar ; 



widdifield's receipts for cooking. 135 

As much vinegar as will moisten the 
whole. 

Mix all the ingredients, and stir with a 
fork, as before directed; the fork preserves 
the curl in the radish. 



NUN'S BUTTER. 



148. Four ounces of butter ; 
Six ounces of sugar; 
As much wine as the butter will take. 
Beat the butter and sugar together, and 
gradually add the wine and a little nutmeg. 



TO STEW DRIED APPLES. 

149. They should be soaked and stewed 
as dried peaches. They are much improved 
by stewing them in sweet cider instead of wa- 
ter. Some thin slips of lemon peel may be 
cooked with them. As soon as they are soft, 
turn them out into a deep dish, and mash 
them very fine. Sweeten them to taste with 



136 widdifield's receipts for cooking. 

white sugar. Cinnamon, cloves, or allspice, 
may be added for those who like it. 



TO STEW DRIED PEACHES. 

150. Pick and wash your peaches through 
several waters ; then put them in an earthen 
pipkin with water sufficient to cover them. 
And after soaking all night, put them over a 
slow fire to stew ; when about half done, 
add sugar to taste, with orange peel cut into 
very small slips. When done, mash them fine, 
or let them remain in quarters, if preferred. 



CRANBERRY SAUCE. 

151. Pick from your cranberries all that 
are defective, wash them through several wa- 
ters, weigh them, and for every pound of fruit 
allow a pound of sugar. Put them over the 
fire in an earthen pipkin, or preserving kettle, 
to stew gradually. To prevent them from 
sticking to the bottom of the pipkin, stir 



widdifield's receipts for cooking. 137 

them frequently with a silver spoon. When 
they are done, turn them out in a deep dish, 
and set them aside to cool. They may be 
used for pies, tarts, or sauce. 

When for sauce, mash them quite fine, 
and put into small moulds suitable for the 
table; first rinsing them with cold water, 
which will prevent the cranberries from ad- 
hering. 

APPLE SAUCE. 

152. Pare and core tart apples, cut them 
in slices, rinse and put them in an earthen 
stew-pan, set them on the fire, do not stir 
them until they burst and are done ; mash 
them with a spoon, and when perfectly cool, 
sweeten with white sugar to taste. • 



QUINCE SAUCE. 



153. This is made in the same manner 
as apple sauce. (See article 152.) 



138 widdifield's receipts for cooking. 
WINE SAUCE. 

154. Two ounces of butter ; 

Two teaspoonsful of flour ; 

Half a pint of boiling water ; 

One gill of Madeira wine ; 

A quarter of a pound sugar ; 

Half a grated nutmeg. 

Mix the flour and butter together, pour 
in the boiling water, let it boil a few 
minutes; then add the sugar and wine. 
Just before going to table add the nutmeg. 
Serve hot. 



PASTRY. 

DIRECTIONS FOR MAKING PASTE. 

When making paste, mix it quickly with 
a knife, and handle it as little as possible. 
Let the flour be of the best quality, and al- 
ways sifted before using. 



widdifield's eeceipts for cooking. 139 

For the best puff paste, always wash the 
butter in cold water (this may be done the 
day before wanted), and with a large wooden 
spoon or spaddle, slap out all the water. 
Then make each pound into a flat cake about 
an inch thick ; put it on a dish, and set it in 
a cold place, until needed. 

When the weather is warm, wash it in 
iced water ; then place it between the folds 
of a towel, and put it on a large piece of ice. 
After remaining an hour, turn it over, that 
it may become equally hard all through. 

For paste less rich, washing the butter 
may be omitted. When the weather is cold, 
half lard (if fresh and pure), may be used; 
and if speedily and carefully made, will be of 
equal lightness and flavor, as that made 
with all butter. 

In winter, as soon as the paste is made, 
put it on a dish, cover with a cloth, and set 
it in a cold place until perfectly hard. By 
letting it remain (in this way), two or three 



140 widdifield's receipts for cooking. 

hours, it will puff much more than if baked 
soon after mixing. 

In summer, place it between the folds of 
a clean napkin, and put it on a large flat 
piece of ice, which first cover with a thick 
cloth, to prevent the paste from getting the 
least damp. 

Never take a larger piece of paste (at a 
time) than sufficient to line the plate, which 
roll of moderate thickness. Then dredge 
with a little flour, fold it over, and roll again 
until the size of the plate, in which it is to 
bake. Always roll it much thinner in the 
centre, than at the edge. Slightly butter the 
plate, put in the paste, pat it close to the 
sides (being very careful not to touch the 
edge) . Then trim round with a sharp knife, 
put in the filling, and cover with paste, rolled 
moderately thin; trim round again, and 
notch tastefully, or let it remain plain, if 
preferred. 

When lining plates with paste for lemon, 
or other puddings, the edge must be rather 



widdifield's receipts for cooking. 141 

more than a quarter of an inch thick, and 
the centre and sides rolled quite thin with 
a very small rolling pin, three or four inches 
in length, and of corresponding thickness. 

Always bake pies and puddings in tin 
plates. The paste browns much better, and 
becomes more thoroughly baked, which 
makes them more digestible than when 
brought to table with the crust, in the cen- 
tre and sides, thick, soddened, and half done. 



PUFF PASTE. 



155. One pound of butter ; 

One pound of flour 

Weigh the flour, and put it into a pan. 
Divide the butter into quarters; put one 
quarter into the flour, and with a knife cut 
it through very fine, without touching it with 
the hand. Then with cold water make it 
into a stiff dough. Flour the board, turn 
out the paste, dredge with flour, and roll 
quite thin. Then cut another quarter of the 



142 widdifield's receipts for cooking. 

butter into thin slices, and lay over the paste. 
Dredge with flour, and fold over the sides, 
forming a square. Then roll until of mod- 
erate thickness, and add another quarter; 
and so continue, until all the butter is rolled 
in, observing to roll quickly, and handle as 
little as possible, as the warmth of the hand 
softens the butter. When the last quarter 
is iu, roll until about half an inch thick, then 
cut the paste in quarters, place it on a dish, 
and set it in a very cold place, for two or 
three hours. 

When the weather is w T arm, mix with ice 
water, and as soon as the paste is made, 
place it between the folds of a clean towel, 
and put it on ice, until hard. 



PLAIN PASTE. 



156. One pound and a half of flour; 
One pound of butter. 

Mix the ingredients together, as directed 
for puff paste (article 155). 



widdifield's receipts for cooking. 143 

Paste requires a quick oven, and when 
baking, should be frequently turned, that 
the paste may puff, and brown equally all 
over. 



PLAIN FAMILY PASTE. 

157. Two pounds of flour ; 
Half a pound of butter ; 
Half a pound of fresh lard. 
Mix as directed in article 155. 
This makes a very good paste for family 
use. 



RAISED CRUST FOR PIES. 

158. One pound of flour ; 

Three ounces of butter ; 

One table-spoonful of good yeast ; 

As much milk as will form a dough. 

Rub the butter in the flour, add the milk 
and yeast, and set it aside to rise; when 
light, roll it out thin, and line your plates ; 



144 widdifield's receipts for cooking. 

put in the fruit, roll out the cover, place it 
over, and set the pies in a quick oven. 

This is very nice for those who cannot 
eat rich paste. 



A GOOD PASTE FOR DUMPLINGS. 

159. To one pound of flour add a little 
salt, and as much boiling water as will make 
it into a stiff dough. Flour your pie-board, 
turn it out, and work it lightly, then take a 
piece, roll it thin, and cover the apple, or 
any fruit you may choose. 

Dumplings covered with paste, made in 
this way, should always be boiled in cloths 
or nets, and will be found much more digesti- 
ble than when made in the usual manner. 



REMARKS ON USING PRESERVED FRUITS IN 
PASTRY. 

160. Preserved fruits require no baking : 



widdifield's receipts for cooking. 145 

therefore always bake the paste first, and 
add the sweetmeats afterwards. 

Eoll the paste half an inch thick, then 
turn down on it a dessert plate, and with a 
sharp knife cut the paste round ; after which, 
notch tastefully, or let it remain plain, as 
preferred. Then place it on a tin, and bake 
in a quick oven. When done, and cool, it 
may be easily separated with a knife; the 
sweetmeats placed on the under side, and 
the cover then put on. 

Pies made of sweetmeats are better in 
this way than when baked in the paste. In 
place of preserves, they may be filled with 
stewed cranberries, apples, or fresh fruits. 
Peaches sliced and sugared, strawberries, 
raspberries or any other suitable for the 
purpose. 



RHUBARB PIES. 



161. Take off the skin from the stalks, 
cut them into small pieces, wash, and put 
9 



146 widdifield's receipts for cooking. 

them in a pipkin to stew, with no more 
water than that which adheres to them; 
when done, mash them fine, and put in a 
small piece of butter; and when cool sweeten 
to taste. 

If liked, add a little cinnamon or nutmeg. 
Line your plates with paste, put in the 
filling, and bake in a quick oven. 

When done, and a little cool, slip them 
into other plates suitable for the table, and 
sift white sugar over. 



INDIAN MEAL PUDDING. 

162. One quart of milk; 

Four table-spoonsful of very fine Indian 
meal; 

Three ounces of butter ; 

Six eggs; 

A quarter of a pound of sugar ; 

A little salt; 

Half a gill of brandy and rose-water 
mixed; 



widdifield's receipts for cooking. 147 

. Half a grated nutmeg; 

A little cinnamon. 

Boil the milk, and stir in the meal, as if 
for mush. Let it boil fifteen minutes, and 
beat it perfectly smooth. Add the salt and 
butter while it is hot. As soon as it be- 
comes cool, stir in the eggs, which have 
been beaten very thick, and then the other 
ingredients. If the quarter of a pound of 
sugar does not make the mixture sufficiently 
sweet, more may be added. 

Bake in a light paste, like other puddings. 



LEMON PUDDING. 



163. Half a pound of butter; 

Half a pound of sugar; 

Two ounces of stale sponge cake (rubbed 
fine); 

Five eggs ; 

Two table-spoonsful of brandy and rose- 
water mixed ; 



148 widdifield's receipts for cooking. 

The gratings and juice of one lemon. 

Beat the butter and sugar very light, then 
add the grated sponge cake; whisk the 
eggs until very thick, which stir in by de- 
grees; lastly, the lemon, brandy and rose- 
water, alternately. Mix well, without beat- 
ing too much. This will make two puddings, 
soup-plate size. Line your plates with a 
rich paste, and bake in a quick oven. 
When done and cool, sift white sugar over. 



COCOA-NUT PUDDING. 

164. Half a pound of sugar; 

Half a pound of butter; 

Half a pound of grated nut; 

The whites of six eggs; 

One table-spoonful of rose-water ; 

Two table-spoonsful of brandy ; 

Pare the brown skin off the nut, wash it 
in cold water, wipe it dry and grate it. 

Beat the butter and sugar to a cream; 
whisk the whites of the eggs until they 



widdifield's receipts for cooking. 149 

are stiff and dry, which beat in the butter 
and sugar. 

Stir the whole well together, and add 
gradually, the nut, brandy, and rose-water. 
After all the ingredients have been mixed 
together, stir well, but do not beat it. 

This will make two full sized puddings. 
Line your plates with a rich paste, and bake 
in a quick oven. 



ORANGE PUDDING. 

165. This is made in the same manner 
as lemon pudding. (See article 163.) 



SWEET POTATO PUDDING. 

166. Half a pound of butter ; 

Half a pound of sugar ; 

Five eggs ; 

One table-spoonful of brandy ; 

Two table-spoonsful of wine ; 

One pound of potato mashed fine, with a 



150 widdifield's receipts for cooking. 

very little salt, and sufficient milk to make 
it moist ; 

The grating of one small nutmeg ; 

Half a tea-spoonful of cinnamon. 

Beat the butter and sugar until light ; to 
which add the potato, half at a time. 
Whisk the eggs until thick, and stir in grad- 
ually. Then add the wine, brandy, and 
spice. Mix all well together, and set it for 
a short time in a cool place. This quantity 
is sufficient for three or four puddings, soup- 
plate size. 

Line your plates with a rich paste, observ- 
ing to roll it much thinner in the centre than 
at the edge. Bake in rather a quick oven. 

When done and cool, slip them into plates 
for the table. 



WHITE POTATO PUDDING. 

167. Half a pound of butter ; 
Half a pound of sugar ; 
Five eggs ; 



widdifield's receipts for cooking. 151 

One pound of potatoes mashed exceedingly 
fine, with a little cream and salt ; 

One table-spoonful of rose-water ; 

Two tahle-spoonsful of brandy ; 

Half of a grated nutmeg, with as much 
cinnamon. 

Mix the ingredients as directed for sweet 
potato pudding. Line your plates with 
paste, and bake in a quick oven. When done 
and cool, slip into plates suitable for the 
table, and sift white sugar over them. 



ALMOND PUDDING. 



168. Half a pound of butter ; 
Half a pound of sugar 
Five eggs ; 

One table-spoonful of brandy ; 
One table-spoonful of wine ; 
One table-spoonful of rose-water; 
Half a pound of sweet almonds, blanched, 
dried, and pounded fine. 



152 widdifield's receipts for cooking. 

Beat the butter and sugar until light. 
Whisk the eggs until thick, and add by 
degrees. Then stir in the almonds, with 
the wine, brandy, and rose-water, half of 
each at a time. Let it remain a short time 
in a cool place. This mixture is sufficient 
for three puddings. Line your plates with 
a rich paste, not forgetting to roll it much 
thinner in the centre than at the edge. Bake 
in a quick oven. 

When done and cool, sift white sugar over 
them. 



CITRON PUDDING. 



169. Half a pound of butter; 
Half a pound of sugar ; 
Half a pound of citron, cut into thin 
slices, and chopped fine ; 
Five eggs ; 

One table-spoonful of rose-water; 
Two table-spoonsful of wine. 
Beat the butter and sugar until light, to 



widdifield's receipts for cooking. 153 

which add, by degrees, the rose-water and 
wine. Whisk the eggs until thick, and add 
gradually. After mixing well, stir in the cit- 
ron, and set it for a short time in a cool place. 

This will make two puddings, soup-plate 
size. 

Line your plates with a rich paste, and 
bake in a quick oven. 



APPLE PUDDING. 



170. Half a pound of butter ; 

Half a pound of sugar ; 

Five eggs ; 

Four large, tender apples (not very sweet) ; 

Two ounces of currants ; 

One table-spoonful of rose-water; 

Two table-spoonsful of brandy ; 

One tea-spoonful of cinnamon and nutmeg 
mixed. 

Beat the butter and sugar to a cream. 
Whisk the eggs until thick, and add to it. 



154 widdifield's keceipts for cooking. 

Pare the apples, grate and stir them into 
the mixture of eggs and sugar. Then 
add the currants, rose-water, brandy, and 
spice. Stir the whole well together. 

This mixture will be sufficient for two 
puddings, soup-plate size. Line your plates 
with paste, put in the mixture, and bake in 
a quick oven. 



CHEESE CAKES. 



171. Half a pound of butter ; 

Half a pound of sugar ; 

Eight eggs ; 

One pint of milk ; 

A quarter of a pound of currants ; 

Four ounces of bread ; 

One table-spoonful of brandy ; 

One table-spoonful of wine ; 

One table-spoonful of rose-water ; 

One small nutmeg ; 

Half a tea-spoonful of cinnamon. 

Put the milk on to boil ; beat up four eggs, 



widdifield's receipts foe cooking. 155 

and stir into it ; when it is a thick curd, take 
it off, and when cool, mash it very fine. 
Crumb the bread, and mix with the curd. 
Beat the butter and sugar to a cream ; add 
the curd and bread to it ; then whisk the 
other four eggs thick and light, and pour 
them into the mixture ; then add gradually 
the brandy, wine, rose-water, and spice, and, 
lastly, the currants. They may be baked 
in soup plates, or in small, square tin pans. 
Cut the paste round, line the pan, put in the 
filling, and turn the paste over, which forms 
a half circle. Bake in a quick oven. 



OTINCE PUDDING. 

172. Half a pound of butter ; 

Three quarters of a pound of sugar ; 

Three large quinces ; 

Six eggs ; 

Half a glass of brandy and wine mixed ; 

A table-spoonful of rose-water ; 



156 widdifield's receipts for cooking. 

A little nutmeg and cinnamon. 

Beat the butter and sugar to a cream, 
whisk the eggs very light, and stir in gra- 
dually ; grate the quinces into the mixture, 
then add the liquor, spice and rose-water. 
Mix well together. 

Have ready a light paste ; line your pie- 
plates, and fill them with the mixture. 

Bake in a quick oven. When done, slip 
them into plates suitable for the table, and 
sift white sugar over. 



FLORENDINES. 



173. One quart of milk ; 

Three table-spoonsful of rice flour ; 

Half a pound of sugar ; 

One quarter of a pound of butter; 

Six eggs ; ' 

Two table-spoonsful of rose-water ; 

One salt-spoonful of salt ; 

The grating of half a nutmeg \ 



widdifield's receipts for cooking. 157 

Half a tea-spoonful of cinnamon. 

Put the milk into a pan or farina kettle, 
and as soon as it comes to a boil, stir in the 
rice flour, mixed with a little cold milk, to 
the consistency of cream. After letting it 
simmer a few minutes, remove it from the 
fire, and stir in the butter and salt; when 
cool, whisk the eggs until thick, and stir in 
gradually; then add the sugar, rose-water 
and spice. Mix all well together. 

This is sufficient for three custards, soup- 
plate size. Line your plates with paste (not 
forgetting to roll it thinner in the centre 
than at the edge), and bake in a quick oven. 



PUMPKIN PUDDING. 



174. Three pounds of pumpkin ; 

Six ounces of butter ; 

Six eggs ; 

Two table-spoonsful of wine ; 

One table-spoonful of brandy ; 



158 WIDDIFIELL>'S RECEIPTS FOR COOKING. 

Sugar to taste ; 

One tea-spoonful of cinnamon. 

Cut the pumpkin in slices, pare it, take 
out the seeds and soft parts; cut it into 
small pieces, and stew it in very little water, 
until it becomes tender; then press it in a 
colander until quite dry, turn it out in a 
pan, put in the butter and a little salt, mash 
it very fine. When cool, whisk the eggs 
until thick, and stir in ; then add sugar to 
taste, with the brandy, wine and spice. 
This is sufficient for three or four puddings. 
Line your plates with paste, and bake in a 
quick oven. 



PLAIN APPLE PUDDING. 

175. One quarter of a peck of tart ap- 
ples; 

One quarter of a pound of butter ; 

Five eggs ; 

Half a pound of sugar ; 

Two table- spoonsful of wine ; 



widdifield's receipts for cooking. 159 

One table-spoonful of rose-water ; 

One quarter of a pound of currants (wash- 
ed and picked) ; 

Half a tea-spoonful of nutmeg ; 

Half a tea-spoonful of cinnamon ; 

Pare, core, slice, and stew the apples, in 
no more water than that which adheres to 
them when washed. Put them into a pip- 
kin and cover close. When tender, mash 
them very fine, and while warm add the 
butter. When cool, whisk the eggs, and 
stir in gradually ; then the sugar, rose-water, 
wine and spice. After mixing all well to- 
gether, if not sufficiently sweet, more may 
be added to taste. Line your plates with 
paste, and bake in a quick oven. 



EGG CUSTARD. 



176. One quart of milk ; 
One table-spoonful of flour ; 
One ounce of butter ; 
Six ounces of sugar ; 



160 widdifield's receipts for cooking. 

Six eggs ; 

Rose-water or grated orange peel to taste. 

Put the milk over the fire, and as soon as 
it begins to boil, have ready the flour mixed 
with cold milk to the consistence of cream, 
which must be stirred into the boiling milk ; 
boil the whole a few minutes longer, remove 
it from the fire and stir in the butter and 
sugar. Then whisk the eggs perfectly light, 
and when the milk is cool, stir them in ; also 
the rose-w r ater or orange peel, whichever 
may be preferred. Line your plates with 
paste and fill them with the custard. Grate 
a little nutmeg or cinnamon on the top be- 
fore they are put into the oven. 



CHICKEN POT PIE. 



177. Take a pair of tender fat chickens, 
singe, open and cut them into pieces by 
separating all the joints ; wash them through 
several waters, with eight or ten pared white 



widmfield's receipts for cooking. 161 

potatoes; which put into a pan, and after 
seasoning highly, with salt and black pepper, 
dredge in three table-spoonsful of flour, stir 
well together, then line the sides (half way 
up) of a medium-sized stew kettle with 
paste, made with two pounds of flour and 
one of butter. Put the chicken and potato 
into the kettle with water just sufficient to 
cover them. Roll out some paste for a 
cover, the size of the kettle, and join it with 
that on the sides; cut a small opening in 
the centre, cover the kettle, and hang it over 
a clear fire or set it in the oven, as most 
convenient ; turn the kettle round occasion- 
ally, .that the sides may be equally browned. 
Two hours, over a clear fire, or in a quick 
oven, will cook it. When done, cut the top 
crust into moderate -sized pieces, and place 
it round a large dish, then with a perforated 
skimmer, take up the chicken and potatoes 
and place in the centre ; cut the side crust, 
and lay it over the top, put the gravy in a 
sauce-tureen, and send all to table hot. 
10 



162 widdifield's receipts for cooking. 

BAKED CHICKEN PIE. 

178. Take a pair of tender fat chickens, 
prepare and disjoint them as for pot pie; 
put them into a stew-pan, and season highly 
with salt, black pepper and a little cayenne ; 
then dredge in two table-spoonsful of flour, 
and stir well together with water, just suffi- 
cient to cover them ; place them over a slow 
fire, and let them stew three quarters of an 
hour. Then line the sides of a pie dish 
with a light paste, made as in article 156, 
then with a fork place the chicken in such 
a manner that none of the pieces will be 
higher than others; put in a part of the 
gravy; then roll out the lid, place it on, 
and trim the edge with a sharp knife. Make 
a square opening in the centre of the lid, by 
cutting across, about three inches each way, 
and turning up the corners. Cut bars of 
paste and lay across this opening. Bake in 
a quick oven, from three quarters to one 
hour, depending upon the size of the pie. 
Before sending to table, add the remaining 



widdifield's receipts for cooking. 163 

gravy (with a spoon) through the centre of 
the lid. 



SWEET-BREAD PIE. 



179. "Wash the sweet-breads in cold wa- 
ter ; season them with pepper and salt ; add 
a piece of butter, a little flour, and water 
sufficient to make the gravy. Place them 
over the fire and let them stew for half an 
hour. 

Butter a deep dish, roll out your paste 
and p'ut it round the sides ; put in the sweet- 
breads and the gravy. Koll out the top 
crust, place it on the pie, trim it round the 
edge with a sharp knife, make an opening 
in the centre of the lid, cut two strips of 
dough, twist them and lay them across the 
aperture. Place four leaves of paste oppo- 
site to each other on the top of the pie. 

Bake it in a quick oven, and send it to 
table hot. 



164 widdifield's receipts for cooking. 
OYSTER PIE. 
180. (See article 28.) 



BABBIT PIE. 



181. This is made in the same manner 
as baked chicken pie. (See article 178.) 



DESSERT. 

BOILED PUDDING. 



182. One quart of milk ; 

Eight eggs ; 

Twelve large table-spoonsful of flour. 

Whisk the eggs very light ; then put in 
the flour ; add a little of the milk, and beat 
the whole perfectly smooth. Then pour in 
the remainder of the milk, and enough salt, 
just to taste. Kinse your pudding bag in 
cold water, and flour it well inside. Pour 




widdifields receipts for cooking. 165 

in the mixture, and allow a vacancy of from 
two to three inches at the top of the bag, as 
the pudding will swell as soon as it begins 
to boil. 

Be careful to tie the bag tight, and put it 
immediately into a large kettle of boiling 
water. Let it boil for two hours. As soon 
as it is taken out of the kettle, dip it for 
an instant into a pan of cold water. This 
prevents the pudding from adhering to the 
bag. Serve it immediately, as it would spoil 
by standing. It may be eaten with wine 
sauce, or any kind which may be preferred. 



BOILED POTATO PUDDING. 

183. Eight potatoes ; 
A quarter of a pound of butter ; 
One gill of milk ; 
Four eggs ; 

As much flour as will make the whole 
into a very stiff batter. 



166 widdifield's keceipts for cooking. 

Boil the potatoes and mash them very fine; 
whilst they are warm, add the butter and 
milk. Then beat the eggs very light, and 
pour them into the mixture. Add as much 
flour as will make the whole a very stiff 
batter. Add salt to taste. This will make 
one large, or two small puddings. Flour the 
inside of your pudding bag, put in the batter, 
which must be as stiff as a soft dough, tie 
the bag very tight, and leave two or three 
inches at the top, to allow the pudding to 
swell. Boil it two hours. Dip the bag for 
a moment into a pan of cold water; then 
turn out the pudding. Serve it with any 
sauce which may be preferred. 



SIMPLE RICE PUDDING. 



184. Two quarts of milk ; 
A quarter of a pound of rice ; 
Sugar to taste ; 
Half of a nutmeg (grated) ; 



widdifield's receipts for cooking. 167 

A small piece of butter. 

Pick and wash the rice, add all the ingre- 
dients, and boil the whole until the rice is 
perfectly soft. If the pudding should then 
seem rather too thin, let it boil away a little 
more. When done, pour it in a pudding-dish, 
and serve it when cold. 

If baked in an oven, take off the brown 
skin before it is poured in the pudding-dish, 
and replace it on the top of the pudding as 
before. 



SIMPLE BOILED INDIAN PUDDING. 

185. One pint of fine indian meal ; 

Half a pint of wheat flour ; 

Two ounces of butter ; 

Four eggs ; 

A little salt. 

Put the wheat, indian, and butter together, 
and pour over as much warm milk as will 
make a thick batter. Add the salt. Whisk 
the eggs, and pour them into the batter. 



168 widdifield's eeceipts for cooking. 

Einse your pudding bag, and flour it well 
inside. Pour in the mixture ; leave a space 
of two or three inches at the top. to allow 
it to swell. Tie it tightly ; boil it two hours. 
Serve it with butter and molasses. 



BOILED RICE PUDDING. 

186. Wash a pound and a half of rice ; 
mix with it half a pound of large raisons, 
which have been seeded. Put it into a bag, 
tie it, and leave plenty of room at the top 
for the rice to swell. Boil it two hours in 
water, slightly salted. 

Serve it hot, with butter and molasses, or 
sugar and cream. 

Instead of raisons, peaches or apples may 
be substituted. 



WHORTLEBERRY PUDDING. 



187. Four eggs ; 
Three half pints of milk ; 



widdifield's receipts for cooking. 169 

One pint of whortleberries ; 

One pound and a quarter of flour. 

Beat the eggs very thick, add the flour 
and milk gradually, with salt to taste. 

Stir in the whortleberries ; rinse your pud- 
ding-bag, flour it inside, pour in the batter, 
tie it, but leave a space of two or three 
inches for the pudding to swell. Boil it two 
hours, and serve hot with butter and molas- 
ses, or sugar. 



A VERY NICE CUSTARD PUDDING. 

188. Two quarts of milk \ 

Twelve eggs ; 

The crumbs of a baker's loaf; 

Two ounces of butter ; 

A quarter of a pound of sugar ; 

The grating of a small orange. 

Scald one half of the milk, and pour it 
over the bread ; let it stand a few minutes, 
then mash the bread very fine, and add the 
butter, sugar, and remainder of the milk. 



170 widdifield's receipts for cooking. 

Grate in the orange peel ; beat the eggs very 
light, and pour them into the other ingredi- 
ents. Stir the whole well together ; pour the 
mixture into your pudding dish ; sift a little 
cinnamon on the top ; place the dish in a shal- 
low pan of hot water, and set it in the oven. 
As the water boils away, add a little more, un- 
til the pudding is done, which may be known 
by putting the handle of a silver spoon in 
the centre; if solid, it is sufficiently done. 
When cool, eat with wine sauce. 



CUSTARD PUDDING WITH FEUIT. 

189. Line the bottom of your pudding 
dish with thin slices of bread and butter; 
over this, put a layer of currants, with a little 
citron sliced very thin. Then more bread 
and butter, and so on, until the dish is half 
full ; let the bread and butter be on the top. 

Then take a quart of milk, beat six eggs 
and add to it, and a quarter of a pound of 



widdifield's receipts for cooking. 171 

sugar. Pour part of the egg and milk over 
the bread in the dish, and let it stand fifteen 
or twenty minutes. Then fill up the dish 
with the remainder, sift cinnamon and nut- 
meg over the top, place the dish in a pan of 
hot water, and set it in a moderately hot 
oven. 

Let it cool before sent to table. It may 
be served with any kind of sauce preferred. 



FRENCH PUDDING. 



190. One quart of milk ; 

Nine large table-spoonsful of flour ; 

Eight eggs. 

Beat the eggs very light; add to them 
gradually, the flour and milk. 

Butter thoroughly a pan, or tea-cups if 
preferred. Pour in the mixture, and bake 
it in a tolerably quick oven. 

If in cups, let them stand two or three min- 



172 widdifield's receipts for cooking. 

utes after they are taken out of the oven. 
Then turn them upside-down on a dish. 

Serve them hot, with any kind of sauce 
preferred. 



PIC-NIC PUDDING. 



191. Butter a deep pudding dish ; line 
the bottom with thin slices of very light 
bread, well buttered. Pare half a peck of 
juicy freestone peaches; put a layer of 
peaches, then a layer of sugar ; then more 
peaches, sugar and bread alternately, until 
the dish is nearly full. Lastly, fit a cover 
of bread and butter on the top. Put a 
plate over it, and set it in the oven. 
When the juice begins to boil up, take off 
the plate. Bake it until the peaches are 
perfectly tender. Let it get cold ; and it is 
delicious with a glass of cream or rich milk. 



widdifield's receipts for cooking. 173 
PLUM PUDDING. 

192. Twelve eggs ; 

Two quarts of milk ; 

One table-spoonful of rose-water ; 

Half a pound of seeded raisons ; 

The grating of one small orange ; 

Sugar to taste. 

Beat the eggs very light ; then add the 
sugar, milk, and other ingredients. Cover 
the top with bread well buttered (the but- 
tered side up), which press into the milk, 
that the top may become saturated. 

Grate a little nutmeg over. Set your 
pudding dish into a shallow pan of hot water, 
and bake in a quick oven. As soon as the 
custard becomes solid, it is done. 



PEACH DUMPLINGS. 



193. Take large freestone peaches ; pare 
and cover them with a paste made with half 
a pound of butter, and one pound of flour. 



174 widdifield's receipts for cooking. 

Tie each one in a cloth, but not too tight. 
Three quarters of an hour will boil them. 
They may be eaten with sugar and butter, 
or sugar and cream. 



APPLE DUMPLINGS. 



194. Pare and core large tart apples. 
An apple-corer is better than a knife to cut 
out the seeds, as it does not divide the apple. 
Make a paste of one pound of flour, and half 
a pound of butter. Cover the apples with 
the paste; tie them in cloths, but do not 
squeeze them tightly. Tender apples will 
boil in three-quarters of an hour. Send to 
table hot. Eat with butter and molasses, 
or sugar and cream. 



RICE DUMPLINGS. 



195. Pick some rice, and cleanse it by 
rubbing it well in a towel ; it must not be 



widdifield's receipts for cooking. 175 

wet, or it will not adhere to the fruit. Pare 
and core some apples, leaving them whole. 
Dip each one in water, then roll it in the 
rice. A piece of lemon peel, or a clove may 
be placed in the centre of each apple. Each 
dumpling must be tied in a separate cloth. 

Boil them until the rice becomes soft. 
These are very nice for those who cannot 
eat boiled paste. 



QUINCE DUMPLINGS. 

196. These are made in the same man- 
ner as apple dumplings. (See article 194.) 



CHERRY DUMPLINGS. 



197. These are made like apple dump- 
lings. (See article 194.) 



176 WIDDIFIELD'S RECEIPTS FOR COOKING. 
GERMAN PUFFS. 

198. One pint of milk ; 

One pound of flour ; 

Two ounces of butter ; 

Four eggs. 

Separate the eggs, and beat the yolks 
until thick ; warm the milk, to which add 
the butter. When cool, stir in the yolks; 
put the flour in a pan, and by degrees, stir 
in the above. 

Salt to taste. Whisk the whites, and stir 
through very lightly. Butter some cups, 
which half fill with the mixture, and bake 
in a quick oven. When done, turn them 
out of the cups, and send to table hot, and 
eat with any kind of sauce preferred. 



FRITTERS. 



199. One pound and a quarter of flour ; 
Three half pints of milk ; 
Four eggs. 



ayiddifield's receipts for cooking. 177 

Separate the eggs, and beat the yolks until 
thick, to which add the milk. Place the 
flour in a pan, and by degrees, stir in the 
egg and milk, beating the whole until very 
smooth. Salt to taste. Then whisk the 
whites until stiff and dry, which stir through 
very lightly. With a table-spoon drop them 
into hot lard, and fry a light brown on both 
sides. Send to table hot, and eat with nun's 
butter, or butter and molasses. 



SPANISH FRITTERS. 



200. Cut the soft part of a baker's fresh 
loaf into pieces about two inches long, and 
half an inch thick. Have ready three half 
pints of milk, well sweetened; add to the 
milk six eggs, beaten to a froth. Dip the 
pieces of bread into the egg and milk, and 
when they become thoroughly saturated, 
take them out, and fry them of a delicate 
brown on both sides. 
11 



178 widdifield's receipts for cooking. 

These may be eaten with nun's butter, or 
wine sauce. 



INDIAN FRITTERS. 



201. One pint of sifted indian meal ; 

Half a pint of wheat flour ; 

Four eggs ; 

A little salt ; 

As much milk as will make the whole 
into a thick batter. 

Mix the wheat and indian flour together ; 
then stir in as much milk as will make a 
thick batter. Whisk the eggs till very light, 
and add them to the above, with a little salt. 

Beat the mixture thoroughly, and fry the 
fritters in good lard. 

Serve them hot with butter and sugar, or 
molasses. 



widdifield's eeceipts for cooking. 179 
APPLE FRITTERS. 

202. A pound and a quarter of flour; 

Four eggs ; 

A pint and a half of milk. 

Beat the yolks very light, add the milk 
and flour. Whisk the whites and stir them 
gently into it. Pare your apples, take out 
the core without dividing them. Cut the 
fruit in thin round slices, take a spoonful of 
batter, put a piece in the centre and drop it 
into hot lard. Fry them a light brown, and 
serve them hot with butter and sugar, or 
any other kind of sauce preferred. 



ORANGE FRITTERS. 



203. These are made in the same man- 
ner as apple fritters, only slices of orange 
are to be used instead of the apple. 

Pare the oranges, take off all the white 
skin, cut them in thin slices, take out the 
seeds, and proceed as directed for apple frit- 
ters. 



180 widdifield's receifts for cooking. 

OYSTER FRITEERS. 
204. (See article 35.) 



PINE APPLE FRITTERS. 

205. Four eggs ; 

A pound and a quarter of flour ; 

Three half pints of milk ; 

Salt to taste ; 

Half of a pine apple grated. 

Beat the yolks very light, add gradually 
the milk and flour ; then the salt and grated 
pine apple. Whisk the whites till they are 
stiff and dry, and stir them into the mixture. 
Allow a table-spoonful of batter to each frit- 
ter, drop them into hot lard and fry them a 
light brown on both sides. 



PANCAKES. 
206. One pound of flour; 
Three eggs beaten very light ; 
As much milk as will make it as thick as 
cream ; 



widdifield's receipts for cooking. 181 

A little salt. 

Beat the eggs very light, add them to the 
flour, with as much milk as will make the 
whole about as thick as cream ; salt to 
taste. Stir all well together until perfectly 
smooth. Put in the pan a piece of lard, 
about the size of a chestnut ; as soon as it is 
hot put in two table-spoonsful of the batter, 
and move the pan about to cause the batter 
to spread. When done on one side turn it 
over. 

Serve them hot with any sauce you please. 



NTJNN'S PUFFS. 



207. One pint of milk ; 

Six ounces of flour ; 

Four eggs ; 

Half a salt-spoonful of salt. 

Scald the milk and pour it over the flour; 
beat it well until it is quite smooth. Whisk 
the eggs and add them to the flour and milk 
when sufficiently cool. Stir in the salt. Have 



182 widdifield's receipts for cooking. 

ready a sauce-pan of boiling lard, and drop 
one tea-spoonful of the batter into the lard, 
in order to make one puff. 

When they are cool sift sugar over them. 



A CHARLOTTE. 

208. Cut as many thin slices of white 
bread as will cover the bottom and line the 
sides of the pudding-dish. Rub the dish 
thick with butter before it is lined. Cut 
some apples into thin slices; put a layer of 
apples and a layer of sugar with some pieces 
of butter, alternately, until the dish is filled. 
Soak as many thin slices of bread in warm 
milk as will cover the whole; over which 
put a plate and a weight to keep the bread 
close to the apples. 

Bake it slowly three hours. When rather 
more than half done remove the plate, and 
sift over a little cinnamon. Turn the dish 
frequently, that the top may be equally 
browned. When done sift over white sugar. 



widdifield's receipts for cooking. 183 
CHARLOTTE DE RTJSSE. 

209. One quart of cream ; 

One ounce of isinglass ; 

Half a pint of milk ; 

Two vanilla beans ; 

The yolks of three eggs ; 

Two ounces of sugar. 

Put the isinglass in a sauce-pan, and pour 
over it one tea-cupful of boiling water, place 
it on the fire, and let it remain for one 
hour, where it will scald without boiling. 

Let the milk and vanilla boil together, 
slowly, until it is reduced to one gill; beat 
the eggs and stir them in the milk whilst it 
is on the fire; then add the isinglass and 
sugar, and keep stirring it until it is cooked 
about as much as custard; strain it through 
a fine sieve and set it in a cool place ; when 
nearly cold add the cream and stir them 
well together; put the mixture in a dish or 
bowl, which line with sponge cake. 



184 widdifield's receipts for cooking. 

ITALIAN CHARLOTTE. 

210. Soak, in equal portions of wine 
and water sweetened with loaf sugar, some 
slices of sponge cake. Put them in a glass 
bowl. Make a custard in proportion of 
eight eggs to a quart of milk, and six ounces 
of sugar. When cold lay the custard over 
the sponge cake; beat the whites of three 
eggs to a froth ; add, by degrees, three table- 
spoonsful of powdered loaf sugar, flavor with 
lemon or vanilla, and with a spoon lay it 
tastefully over the top. 



CUP CUSTARD, No. 1. 



211. Eight eggs; 

Five ounces of sugar ; 

One quart of new milk. 

Beat the eggs, add the sugar and milk with 
a little rose-water and the grating of an 
orange or lemon. Fill your custard cups, sift 
a little cinnamon over the top, set them in 
the oven in a shallow pan of hot water ; as 



widdifield's receipts for cooking. 185 

soon as the custard is thick, take them out 
or it will be spoiled with whey. Let them 
be cold when sent to table. They are very 
nice with fresh fruit, sugared and placed on 
the top of each. Either strawberries, peaches, 
or raspberries, as preferred. 



CUP CUSTARD, No. 2. 

212. A quart of milk ; 

Six eggs ; 

A quarter of a pound of powdered sugar; 

One table-spoonful of rice flour. 

Put on the milk to boil, reserving suffi- 
cient to mix with the rice flour to the con- 
sistency of thick cream. As soon as the 
milk boils stir in the above mixture, and let 
the whole simmer five minutes. Set it off to 
cool, taking care to stir it frequently to pre- 
vent a scum from forming on the surface; 
when cool stir in the eggs, which must have 
been previously beaten until thick, then add 
the sugar. Fill some cups and place them in 



186 widdifield's receipts for cooking. 

a shallow pan of hot water in the oven, and 
bake them until they become a custard. To 
be served cold. They may be seasoned with 
orange, lemon, or vanilla. 

Before sending to table, a little sugar and 
wine may be placed on the top of each one, 
or jelly, if preferred. 



COLD CUSTARD. 



213. Take one-fourth of a calf's rennet, 
wash it well, cut it in pieces and put it into 
a decanter with a pint of Lisbon wine. In 
a day or two it will be fit for use. 

To one pint of milk add a tea-spoonful of 
the wine. Sweeten the milk and flavor it 
with vanilla, rose-water, or lemon. Warm it 
a little and add the wine, stirring it slightly. 
Pour it immediately into cups or glasses, and 
in a few minutes it will become a custard. 
It makes a firmer curd to put in the wine 
omitting the sugar. It may be eaten with 
suorar and cream. 



widdifield's receipts for cooking. 187 
COLD CUSTARD IN CUPS. 

214. One quart of new milk; 

One pint of cream; 

A quarter of a pound of fine white sugar; 

Three large table-spoonsful of wine in 
which rennet has been soaked. 

Mix the milk, cream, and sugar together; 
stir the wine into it ; pour the mixture into 
custard cups, and set them away until the 
milk becomes a curd. Grate nutmeg on the 
top, and eat them with cream that has been 
kept on ice. These are very delicious. 



FRENCH CUSTARD. 



215. One quart of milk ; 

Eight eggs ; 

Sugar and cinnamon to taste, 

Separate the eggs, beat the yolks until 
thick, to which add the milk, a little vanilla, 
and sweeten to taste. Put it into a pan or 
farina kettle, place it over a slow fire and 



188 widdifield's receipts for cooking. 

stir it all the time until it becomes a custard ; 
then pour it into a pudding dish to get cold. 
Whisk the whites until stiff and dry. Have 
ready a pan of boiling water, on the top of 
which place the whites, cover, and place 
them where the water will keep sufficiently 
hot to cause a steam to pass through and cook 
them. Place in a dish (suitable for the table) 
a layer of custard and white alternately ; on 
each layer of custard grate a little nutmeg 
with a tea-spoonful of wine, reserve a layer 
of white for the cover, over which grate nut- 
meg. Then send to table and eat cold. 



RICE CUPS. 



216. One quart of milk ; 

Three table- spoonsful of rice flour; 

Two ounces of butter. 

Put on your milk to boil ; mix the rice flour 
very smooth, with some cold milk. As soon 
as the former begins to boil, stir in the latter, 



widdifield's receipts for cooking. 189 

and let the whole boil twenty minutes. 
Whilst the milk is warm, add the butter 
and a little salt. Kinse your custard cups 
with cold water. Half fill them with the 
mixture; when it becomes cold they turn 
out of the cups and retain their forms. 

They are very ornamental to the table. 

To be eaten with wine sauce or sugar and 
cream flavored with a little nutmeg. 



FROZEN CUSTARD. 

217. Sweeten a quart of cream, or rich 
milk, with half a pound of sugar, and flavor 
it with vanilla or lemon. Put it over the fire 
in a farina kettle ; as soon as it begins to boil, 
stir into it a table-spoonful of rice flour which 
has been previously mixed smooth with a little 
milk ; after it has boiled a few minutes, take it 
off the fire and stir in, very gradually, six eggs 
which have been beaten until thick. 

"When quite cold freeze it as ice cream. 



190 widdifield's receipts for cooking, 

SNOW CUSTARD. 

218. Eight eggs, leaving out the whites 
of four ; 

Five ounces of sugar ; 
One quart of milk. 

FOR THE SNOW. 

The whites of four eggs ; 

Half a pound of pulverized sugar ; 

One tea-spoonful of lemon juice. 

Beat eight eggs, leaving out the whites of 
four, add the milk and sugar; put the whole in 
a pudding dish. Have a shallow pan of hot 
water in the oven, set the dish into it and bake 
the custard till it is thick. Then take it out 
and set it away to cool. For the snow, beat the 
whites very light, add the half-pound of 
sugar gradually, then the lemon juice. When 
the custard is cold, place the white of egg 
over it in heaps, but do not let them touch, 
and send to table. 



/ 



widdifield's receipts for cooking. 191 

A DISH OF SNOW. 

219. Take a large cocoa nut, break it 
in pieces, pare off the dark skin. Throw 
the pieces into cold water, wipe them dry, 
and then grate them on a coarse grater. Serve 
the grated nut in a small glass bowl or dish, 
to be eaten with ices, preserves, jellies or 
jams. 



BROWN RICE. 



220. Hck and wash half a pound of 
rice, put it in a bag, and boil it until quite 
soft; turn it out into a deep dish, and wdth 
a potato masher, bruise it fine ; then, while 
hot, add two ounces of butter, and one 
gill of cream, or rich milk, and salt just 
to taste. 

Put it in a pudding dish, and make it 
smooth on the top. Beat the yolk of one egg 
and spread it over the rice with a knife ; place 
it in an oven sufficiently warm to make it 



192 widdifield's receipts for cooking. 

of a fine brown color. To be eaten with 
sugar and cream, flavored with a little nut- 
meg. 



PLAIN BOILED RICE. 



221. Pick and wash one pound of rice, 
tie it in a pudding bag, and allow plenty of 
room to swell. Put it into a kettle of boiling 
water with sufficient salt to taste. It will re- 
quire two hours to boil, and may be eaten 
with sugar and butter, or molasses. 



FARMER'S RICE. 

222. With five table-spoonsful of flour, 
mix two table-spoonsful of cold milk ; rub it 
together with your hands, into small lumps, 
about the size of grains of rice. Stir this 
gradually into three pints of boiling milk. 
Let it boil a quarter of an hour, over a slow 
fire, in a farina kettle ; when done, add a little 



widdifield's receipts for cooking. 193 

salt and serve it warm with any sauce which 
may be preferred. 



FLOATING ISLAND, No. 1. 

223. One quart of milk, sweetened; 

The whites of six eggs ; 

Wine to the taste ; 

Half a pound of pulverized sugar, for the 
island ; 

A little currant jelly. 

Beat the eggs, and add the half pound of 
sugar by degrees, and as much currant jelly 
as will make it a fine pink. 

Pour the milk in a glass bowl; with a 
table-spoon, place the island on it in heaps, 
tastefully arranged. 



194 widdifield's receipts for cooking. 
FLOATING ISLAND, No. 2. 

224. One quart of cream ; 

The whites of five eggs : 

Half a pound of pulverized sugar. 

Whisk the eggs to a froth, to which add 
the sugar, one tea-spoonful at a time, and 
flavor with vanilla. 

Sweeten and flavor the cream with wine 
to taste ; pour it into a large glass or china 
bowl, and with a table-spoon, place the island 
tastefully on the top. 



SYLLABUB, No. 1. 

225. One quart of rich milk ; 

Half a pint of wine ; 

Six ounces of loaf sugar. 

Put the sugar and wine in a bowl. Have the 
milk lukewarm, put it in a pitcher; when the 
sugar is dissolved, pour the milk in with the 
wine. Hold the pitcher sufficiently high to 
raise a froth on the milk in the bowl. Grate 
nutmeg over the^top. 



widdifield's receipts for cooking. 195 

SYLLABUB, No. 2. 

226. Three pints of cream ; 
Half a pound of sugar ; 
Half a pint of wine. 

Mix the ingredients together, as directed 
in Syllabub No. 1. 



BAKED APPLES. 



227. Select tart, tender apples, cut out 
the defective parts. Wash them clean, put 
them in a deep dish with a gill of water; 
sprinkle sugar over, and bake them in a 
moderate oven till quite soft. 

Another Way. — Take out the core, fill up 
the cavity with sugar, one or two cloves, and 
the same of allspice ; put them in a pan with 
a gill of water, sprinkle sugar over and let 
them bake in a moderate oven, until soft. 



196 widdifield's receipts for cooking. 
* STEWED QUINCES. 

228. Pare, core, and cut your quinces 
into quarters ; put them into a preserving 
kettle, and to each pound of fruit, add three 
quarters of a pound of sugar, with water suf- 
ficient to dissolve it ; set the kettle over a slow 
fire, and let them simmer until perfectly soft 

These are only fit for present use, to eat 
with bread and butter, or cream. 



STEWED CHERRIES. 



229. To a pound of cherries, put a half 
a pound of sugar. Stew them till they are 
tender but not broken. They do not require 
any water to dissolve the sugar as the juice 
from the fruit is quite sufficient. 

For those who prefer it the pits may be 
taken out before they are stewed. 

To eat with bread and butter, or made 
into pies. 



widdifield's receipts for cooking. 197 

STEWED APPLES. 

230. Select tart apples, pare, quarter and 
put them into a preserving kettle, with half 
a pound of sugar to a pound of fruit, and 
water sufficient to moisten the sugar. A 
few slips of fresh lemon peel may be added. 
Boil them until they are quite tender, but 
not broken. When cold, eat with bread and 
butter, or cream. 



STEWED PEACHES. 



231. Pare the peaches, but do not divide 
them. To every pound of peaches, put half 
a pound of sugar. Put the fruit and sugar 
in a preserving kettle without any water, 
as the juice from the peaches is sufficient for 
the syrup. Boil them until tender. 

These are for immediate use ; to eat for 
dessert, with bread and butter, or cream, as 
preferred. 



198 widdifield's receipts for cooking. 
STEWED PRUNES. 
232. (See article 419.) 



BAKED PEARS, No. 1. 



233. Take a quarter of a peck of pears, 
wash and put them into a pan, with one pound 
of brown sugar, and half a pint of water ; 
bake in a moderate oven until the fruit be- 
comes tender. When cool, and before sending 
to table, sift over white sugar. 



RAZED PEARS, No. 2. 



234. Pare and put the fruit into a pan, 
and to a quarter of a peck of pears, allow 
three half pints of steam syrup; let them bake 
slowly in a moderate oven, until soft. Or 
pare and core, without dividing; place them 
in a pan, and fill up the orifice with brown 
sugar, add a little water, and let them bake 
until perfectly tender. 



widdifield's receipts for cooking. 199 

PRESERVES. 

In selecting fruit for preserves, it should 
always be of the finest and least defective ; 
and much care taken to remove all the bruised 
or decayed parts; by allowing them to remain, 
they darken the syrup, and, consequently, 
the beauty of the preserve is lost. The best 
loaf sugar should always be used, unless for 
immediate use ; it requires less skimming, and 
is not so apt to ferment. The Russian isin- 
glass, as also the white of egg, may be used 
for clearing. The former should be prepared 
some hours previous to using, by pouring 
boiling water over, and allowing it to stand 
until wanted. 

Glass tumblers are decidedly preferable 
to larger vessels, for all kinds of Jellies and 
Preserves; for by frequent opening, they very 
soon spoil. A paper well saturated with 
brandy, should be placed on each, and a 
thick piece pasted over the top to exclude the 



200 widdifield's receipts for cooking. 

air. They should always be kept in a dry, 
cool place. 



TO PREPARE SYRUP FOR PRESERVES. 

235. To every pound of sugar, add one 
gill of water, and let it stand until it is dis- 
solved. 

For every twelve pounds of sugar, allow 
half an ounce of Kussian isinglass. Dissolve 
the isinglass, by pouring over it a little boil- 
ing water. Put it in with the sugar ; when 
cold, place the whole over the fire, and as 
soon as it begins to boil, skim it until no 
more scum will rise. The syrup is then ready 
for any kind of fruit which you may wish to 
preserve. 



PRESERVED PINE APPLES. 

236. Choose your pine apples as ripe as 
you can get them. Pare, and cut them into 
thin slices, weigh them, and allow one pound 
of the best double-refined loaf sugar to each 



widdifield's receipts for cooking. 201 

pound of fruit. Take a deep china bowl or 
dish, and in it put a layer of fruit and sugar, 
alternately, observing to put a coating of 
sugar on the top, and let it stand all night. 

In the morning, take out the fruit, and put 
the syrup into a preserving kettle. Boil and 
skim it until it is perfectly clear; whilst 
it is boiling hot pour it over the fruit, and 
let it stand uncovered, until it becomes en- 
tirely cold. 

If it is covered, the steam falls into the 
syrup, and thins it. Put your fruit in glass 
jars or tumblers, and cover it close by past- 
ing paper over the top. 



PRESERVED PEACHES, No. 1. 

237. Select large white heath peaches, 
wring them, and with the point of a knife, 
remove the pits, then pare them, and for 
every pound of peach, allow one pound of 
the best white sugar; make a syrup as di- 



202 widdifield's receipts for cooking. 

rected in article 235; then put in the fruit, 
and boil it gently until it becomes perfectly 
transparent; take out the peaches a piece at 
a time, and place them on a flat dish, after 
which put them in glass jars or tumblers, 
and pour the syrup over while warm. When 
cold, cover with brandied paper, which place 
on the fruit ; then paste thick paper on 
the top of the jar, and set them in a dry, cool 
place. 



PRESERVED PEACHES, ITo. 2. 

238. Take fine large peaches, pare them 
and remove the pits. Weigh the fruit, and 
allow an equal quantity of the best loaf sugar. 
Put the peaches into a large dish and strew 
one-half of the sugar over them. Cover the 
dish and let it stand till next morning. Then 
take all the juice from the fruit, put it 
into a preserving kettle with the remaining 
sugar, and when it is cold, put in some isin- 
glass or the white of egg beaten. Put the 



widdifield's receipts for cooking. 203 

syrup over the fire, let it boil, and skim it 
until perfectly clear, then put in the peaches 
and cook them until they appear transparent, 
take them out of the syrup, lay them on a 
dish and put something under one end, so 
as to cause the syrup to collect at the other; 
by that means it may more easily be dipped 
out. Take the syrup which has drained from 
the fruit, and put it with that in the kettle ; 
give it another boil. Pat the fruit into 
glass jars, and pour the warm syrup over. 
When cold, cover with brandy paper and 
paste paper over. 



PRESERVED WINCES 

239. Choose fine large quinces, pare, 
core and quarter them. Cut out carefully 
those parts which are defective, put them in 
a preserving kettle with as much water as 
will cover them, and let them scald until 
they become soft, but do not suffer them to 
break; then take them out, lay them on a 



204 widdifield's eeceipts for cooking. 

dish and allow a pound of loaf sugar for each 
pound of fruit. To each pound of sugar, add 
half a pint of the water the quinces were 
boiled in, put it over the fire, boil and skim it 
until perfectly clear; then put in the fruit, 
let it cook until it appears clear and of an 
amber color, then take it out, put it in tum- 
blers, and pour the syrup over while warm. 
When cold, cover with brandy paper and tie 
or paste close. 



PRESERVED PLUMS. 



240. Plums which are intended for pre- 
serving, should be gathered before they get 
too ripe. The skins may be removed by 
pouring scalding water over a few at a time ; 
then peel and throw them into cold wa- 
ter, which will prevent them from being 
discolored; then place them, on a sieve to 
drain. When they are thus prepared, weigh 
them and allow a pound of sugar to each 
pound of fruit. Make a syrup as directed 



widdifield's receipts for cooking. 205 

in article 235 ; put them into the syrup and 
let them boil gently until they appear clear ; 
then put them in jars; when cold, cover them 
with brandy paper, and tie or paste paper 
over them. 



PRESERVED CRANBERRIES. 

241. Pick, wash, and weigh your cran- 
berries ; to each pound of fruit allow a pound 
of loaf sugar. Dissolve the sugar in as small 
a quantity of water as possible ; put it over 
the fire in a preserving kettle, let it boil, and 
skim until it is perfectly clear; then put 
in your cranberries, boil them until they are 
quite soft and clear. Pour them warm into 
your glasses ; paste or tie paper over when 
cold. 

4 -»» » 

PRESERVED TOMATOES. 

242. Select the small round tomatoes, 
take a few at a time, scald them just enough 
to loosen the skins ; peel them and allow one 
pound of the best loaf sugar to each pound 



206 widdifield's receipts for cooking. 

of fruit. Prepare a syrup as directed in 
article 235, and then put the tomatoes 
and the peel of a large lemon into it. Let 
them simmer a few minutes, then add the 
juice of the lemon. When the tomatoes ap- 
pear clear and soft, take them out of the 
syrup one at a time, put them in tumblers 
or small jars; pour the syrup over them 
warm. When cold, cover them with brandy 
paper, and paste or tie them so as to exclude 
the air. 



TO PRESERVE APRICOTS. 

243. Choose the finest apricots, pare 
them as thin as possible and take out the 
pits. Weigh and place them on dishes, the 
hollow side up. Have ready an equal weight 
of loaf sugar, finely powdered, and strew 
it over them. When the fruit has lain 
twelve hours, put it into a preserving kettle 
and let it simmer gently until the pieces are 
quite clear ; be careful to take off the scum 
as it rises. 



widdifield's receipts for cooking. 207 

When the fruit is done, take out the pieces 
singly, put them into small pots or jars, and 
pour the syrup over them ; when cold, cover 
with brandy paper and tie up close. 

Peaches may be done in the same way. 



PRESERVED APPLES. 



244. Take fine pippin apples, pare them, 
cut them in quarters and take out the core. 
To each pound of fruit allow one pound of 
the best loaf sugar. Make a syrup as di- 
rected in article 235, put in your fruit, and 
to every half dozen apples, allow the juice 
and rind of one lemon. When they are 
soft and perfectly clear, they are done. Do 
not cook them too much, or they will break. 

As soon as they are done, take them out 
of the syrup, a piece at a time, put them 
in glasses while yet warm, and pour the 
syrup over them. When cold, cover with 
brandy paper and tie closely. 



208 widdifield's receipts for cooking. 

Apples will not keep as long as other pre- 
served fruits. 



PRESERVED CHERRIES. 

245. Select large scarlet cherries, pick 
off the stems, wash them, and either take 
out the pits or preserve them whole. Weigh 
the fruit and allow a pound of sugar to each 
pound of fruit. Prepare the syrup as di- 
rected in article 235, put in the cherries, but 
do not boil them too much, or they will 
shrivel; put them in jars and pour the syrup 
over when it is warm. Cover the fruit with 
pieces of paper dipped in brandy, and tie or 
paste them so as to exclude the air. 



PRESERVED PUMPKIN. 

246. Select a thick yellow pumpkin, 
take off the rind and cut it into pieces of any 
form you may fancy. Weigh the pumpkin, 
and for each pound of fruit, take a pound of 



widdifield's receipts for cooking. 209 

loaf sugar. Allow one wine-glass of lemon 
juice for each pound of sugar; put the sugar 
over the pumpkin and pour the juice over 
the whole. Cover it and let it stand all night. 
The next day add the parings of one or two 
lemons, according to the quantity of fruit, and 
boil the pumpkin long enough to make it ten- 
der and clear, without being broken. Take 
out the fruit, place it on broad dishes to cool. 
Put it in jars or tumblers, and pour the syrup 
over ; when cold, cover with brandy paper, 
and tie close, or paste paper over. 



PRESERVED PEARS. 



247. Choose those that are perfectly 
sound, pare, cut them in half and take out the 
core. Put them in a preserving kettle with 
as much water as will cover them. Place 
them over the fire and boil them until they 
are just soft enough for a fork to penetrate 
them ; take them out of the water and place 
them on a dish to drain. 
13 



210 widdifield's receipts for cooking. 

To each pound of fruit allow a pound of 
loaf sugar; make a syrup as directed in 
article 235, put in the fruit and add the juice 
and rind of a fresh lemon. Boil the pears 
gently until they are transparent ; then take 
them out of the syrup, a piece at a time, and 
lay them on a broad dish. If the syrup should 
not be thick enough, boil it a little more. 
Put the fruit in glass jars or tumblers ; pour 
the syrup over whilst warm. When quite 
cold, cover with brandy paper and tie close. 



STRAWBERRIES IN WINE. 

248. Stem the finest and largest straw- 
berries; put them into wide-mouthed pint 
bottles. Put into each bottle four large 
table-spoonsful of pulverized loaf sugar; fill 
up the bottles with Madeira or Sherry wine. 
Cork them closely, and keep them in a cool 
place. 



widdifield's receipts for cooking. 211 

TO PRESERVE STRAWBERRIES WHOLE. 

249. Choose the largest scarlet straw- 
berries, not too ripe. For every pound of fruit 
weigh a pound of double refined sugar. Spread 
the fruit on large dishes and sprinkle over 
it half the sugar, finely pulverized; shake 
the dish gently, so that the sugar may come 
in contact with the under side of the fruit. 
On the following day, make a thin syrup with 
the remaining half of the sugar, and allow 
one pint of red currant juice to every three 
pounds of strawberries. Mix the sugar and 
currant juice together, and in this syrup 
simmer the strawberries until sufficiently 
jellied. When done, place them in small 
glasses; when cold, cover with brandied 
paper, and tie or paste paper over each, to 
exclude the air. 



212 widdifield's receipts for cooking. 
GKEEN GAGES. 

250. These may be preserved in the 
same manner as blue plums, without remov- 
ing the skins. 

(See article 240.) 



BRANDY PEACHES, No. 1. 

251. Nine pounds of heath peaches ; 

Seven pounds of loaf sugar ; 

One quart of white brandy. 

Have some strong ley over the fire ; it must 
be hot, but not boiling. Throw half a dozen 
at a time into the ley, let them remain in it 
three or four minutes, take them out and 
throw them into cold water. Continue this 
process until all are done; then, with a 
coarse towel, rub them until perfectly smooth. 
After this throw them into another vessel 
of cold water. Make a syrup of the sugar 
as directed in article 235, but use the 
white of an e^ as a substitute for the 



widdifield's receipts for cooking. 213 

isinglass. Skim the syrup until perfectly 
clear. Take your peaches out of the water, 
wipe them dry, put them in the syrup 
and boil them until a straw will pass through 
them, then take them out and let them get 
cold. Boil the syrup for half an hour; then 
put in one quart of white brandy and let it 
boil ten or fifteen minutes. Having placed 
your peaches in glass jars, pour the syrup 
over them while hot. When cold, paste 
paper closely. 

They will be fit for use in three months. 



QUINCE MARMALADE. 



252. Choose very ripe quinces; wash, 
pare, and core them; to each pound of fruit 
allow one pound of loaf sugar. Boil the par- 
ings and cores together, with water enough 
to cover them, till quite soft; strain the 
liquid into the preserving kettle with the 
fruit and sugar. Boil the whole over a slow 



214 widdifield's receipts for cooking. 

fire, stirring it frequently until it becomes a 
thick mass. When cold, put in tumblers or 
glass jars. Cover with brandy paper and 
tie or paste paper over each, and keep in a 
dry, cool place. 



PINE APPLE JAM. 



253. Pare the pine apples and grate or 
shred them fine with a silver fork. To every 
five pounds of fruit add three pounds of loaf 
sugar. Put the whole on the fire and boil it 
about three quarters of an hour. Stir it all 
the time it is boiling. When cold put it in 
jars with brandy paper on the top, and tie 
them close, or paste paper over ; and keep 
in a dry, cool place. 



APPLE MARMALADE. 



254. Pippin apples are the best for pre- 
serving. Pare, core, slice and weigh your 



widdifield's receipts for cooking. 215 

apples and an equal quantity of loaf sugar. 
Put the sugar into the preserving kettle, and 
make a syrup, as directed in article 235 ; put 
in your fruit with the grating of one lemon, 
and the juice of two. As soon as it begins to 
boil, stir it all the time until it becomes a 
thick marmalade. 

When done, put it in jars or tumblers 
while it is warm. Tie or paste closely and 
keep it in a cool place. 

This is for present use. 



RASPBERRY JAM, No. 1. 

255. Select raspberries which are per- 
fectly ripe ; weigh them and allow a pound 
of sugar to a pound of fruit. Mash the fruit 
and sugar together. Put the whole into a 
preserving kettle, over a clear fire. Stir it 
frequently and skim it as it boils. It will 
take from three quarters to one hour to cook. 
When done, put it in small pots or glasses, 



216 widdifield's receipts for cooking. 

and when cold, cover with brandy paper, 
and tie close or paste paper over. 



RASPBERRY JAM, No. 2. 

256. Allow a pound of the best loaf 
sugar to a pound of fruit. Boil the fruit, 
strain one quarter of it and throw away the 
seeds. Add the sugar and boil the whole 
twenty minutes. 

Put the jam in glasses, cover with brandy 
paper when cool, and paste or tie closely. 



— < ♦ ♦ » > 



BLACKBERRY JAM. 

257. Choose large blackberries which 
are fully ripe, weigh them and allow one 
pound of sugar to a pound of fruit. Mash 
the fruit and sugar together. Put the whole 
into a preserving kettle. Skim it while boil- 
ing, and stir it frequently. Let it boil about 
one hour. When done, put it in small pots 



widdifield's receipts for cooking. 217 

or glasses ; and when it becomes cold, cover 
with brandy paper, and paste or tie them 
close. 



PEACH JAM. 



258. Let your peaches be quite ripe, 
pare and cut them in small pieces. To every 
j3ound of fruit add one pound of sugar. Put 
the fruit and sugar into a preserving kettle, 
mash all together, place it over the fire, and 
when it begins to cook, stir it until it becomes 
quite thick. 

Then take it from the fire, put it in glasses, 
and when cold, tie closely. 



BLACK CURRANT JAM. 

259. Let your currants be fully ripe ; 
pick them from the stalks, bruise them in a 
bowl with a potato-masher. ■ To every pound 
of fruit add one pound of loaf sugar. Stir 
the fruit and sugar together in a preserving 



218 widdifield's receipts for cooking. 

kettle ; boil the whole three quarters of an 
hour. Stir and skim constantly, to prevent 
it from sticking to the kettle and burning. 

When done, put it in small glasses, and 
as soon as cold, cover it with brandy paper ; 
tie close or paste paper over and around 
the edges. 



QUINCE JELLY. 



260. Select ripe quinces, wash them, 
and remove those parts which are defective. 
Cut them in pieces, but do not pare or core 
them. Put them into a preserving kettle, 
and allow one pint of water to twelve quinces. 
Boil them soft ; strain through a fine sieve, 
but do not mash them. To one pint of juice 
allow one pound of loaf sugar, and make a 
syrup as directed in article 235 ; boil and 
skim it until it becomes a thick jelly. Put 
it in glasses while warm; when cold, cover 
with brandy paper and tie close. 



widdifield's receipts for cooking. 219 

CRANBERRY JELLY. 

261. Take two ounces of isinglass, boil 
it in one pint of water; when cold, mix with 
it double its quantity of cranberry juice. 
To every pint of this mixture, add one pound 
of double refined sugar, and boil until it 
jellies. If for immediate use, rinse your 
forms with cold water, pour in the jelly while 
warm, and when perfectly cold it will turn 
out readily. 



ORANGES IN JELLY. 



262. Take the smallest sized oranges. 
Boil them in water until a straw will easily 
penetrate them. Clarify half a pound of sugar 
for each pound of fruit. Cut them in halves 
or quarters, put them into the syrup, and 
simmer them until the fruit becomes clear ; 
then take out the oranges and put them into 
a deep dish. Stir into the syrup an ounce 
or more of Kussian isinglass, and let it boil a 
short time ; if the syrup should not be thick 



220 widdifield's receipts for cooking. 

enough, add a little more isinglass. As soon 
as a perfect jelly is formed, strain it over 
the oranges, whilst hot. 



LEMONS IN JELLY. 



263. These may be done in the same 
manner as oranges. (See article 262.) 



APPLE JELLY. 

264. Take ripe pippins, pare, core and 
cut them in pieces ; put them in your pre- 
serving kettle with as much water as will 
just cover them. Let them boil until quite 
soft, then strain the juice through a fine 
sieve, but do not mash the fruit. To every 
pint of juice, allow one pound of loaf sugar; 
rub some of the pieces of sugar on a fresh 
lemon, in order to flavor the jelly. Put 
your sugar and juice into a preserving kettle 
with some isinglass. Boil and skim it until 
it is clear and becomes a jelly. Put it in 



widdifield's receipts for cooking. 221 

glasses while warm; as soon as it is cool, 
cover close. 

This jelly will keep but a short time. 



CURRANT JELLY. 



265. Pick your currants from the stalks, 
put them in a deep pan, mash them 
thoroughly, and strain the juice through a 
fine sieve. To every pint of juice, allow one 
pound of the best loaf sugar. Put the juice 
and sugar in a preserving kettle. Have 
some isinglass dissolved in warm water, add 
it to the sugar and juice, while cold. Place 
it over the fire, let it boil until it jellies. 
Skim it all the time it is boiling, put it in 
the glasses or cups while it is warm. When 
cold, cover with brandy paper, and tie 
close. 



222 WIDDIFIELD'S RECEIPTS FOR COOKING. 
BLACK CURRANT JELLY. 

266. Pick the currants from the stems, 
bruise and strain them through a fine 
sieve. Allow one pound of loaf sugar to each 
pint of juice. Put the sugar and juice in a 
preserving kettle. 

Boil it until it jellies ; skim it well, and 
put it in glasses while warm. When cold, 
cover the glasses with brandy paper, and paste 
or tie them close. 

Isinglass should be used for all jellies in 
the proportion of half an ounce to a quart of 
juice. It should be dissolved and put in 
with the juice and sugar while cold. 



ORANGE SYRUP. 



267. Pare the oranges, squeeze and 
strain the juice from the pulp. To one 
pint of juice allow one pound and three 
quarters of loaf sugar. Put the juice and 
sugar together, boil and skim it until it is 



widdifield's receipts for cooking. 223 

clear; then strain it through a flannel bag, 
and let it stand until it becomes cool, then 
put it in bottles, and cork tight. 



LEMON SYRTJP. 



268. Scald twelve lemons, in order to 
extract the juice. Cut them in half, squeeze 
them, throw the skins into a pint of the 
water in which they were scalded; then 
squeeze them again into the pint of water 
and add that to the juice, then strain the 
whole through a sieve, and to each pint 
allow two pounds of loaf sugar. Put it into 
a preserving kettle and boil till the scum 
rises, take it off the fire and remove the scum. 
When cold bottle it, put it in a cool place, 
and it will keep for three or four years. 



224 widdifield's receipts for cooking. 

BREAKFAST AND TEA CAKES. 

BATTER CAKES OF UNBOLTED ELOUR. 

269. One quart of unbolted flour ; 

One gill of Indian meal ; 

One gill of yeast. (See article 381.) 

Mix the unbolted flour and Indian meal 
together; pour on sufficient warm water to 
make a batter, rather thicker than for buck- 
wheat cakes. Add the yeast and a little 
salt. Let them rise and bake them on a 
griddle, as buckwheat cakes. Butter and 
serve them hot. 



BUCKWHEAT CAKES. 



270. One quart of buckwheat meal ; 
One pint of wheat flour; 
Half a tea-cupful of yeast (see article 381) ; 
Salt to taste. 

Mix the flour, buckwheat and salt with as 
much water, moderately warm, as will make 



widdifield's receipts for cooking. 225 

it into a thin batter. Beat it well, then add 
the yeast ; when well mixed, set it in a warm 
place to rise. As soon as they are very light, 
grease the griddle, and bake them a delicate 
brown. Butter them with good butter, and 
eat while hot. 



FLANNEL CAKES. 



271. One pint of fine Indian meal ; 

One pint of wheat flour ; 

One tea-spoonful of salt; 

Two gills of yeast (see article 381). 

Mix the wheat and Indian meal together, 
with as much tepid water as will make it 
into a batter, not quite as thin as for buck- 
wheat cakes ; then add the salt and yeast, 
and set them in a moderately warm place to 
rise. When light, bake them on a griddle ; 
butter and send to table hot. 
14 



226 widdifield's receipts for cooking. 

MUFFINS. 

272. One quart of milk ; 

One ounce of butter; 

Four eggs ; 

Four table-spoonsful of yeast (see article 
381) ; 

Salt to taste ; 

Flour sufficient to make a thick batter. 

Warm the milk and butter together ; when 
cool, whisk the eggs, and stir in. Then put 
one pound and a half of flour in a pan, to 
which add the milk and eggs gradually. If 
not sufficiently thick for the batter just to 
drop from the spoon, more flour may be added 
until of proper consistency, after beating 
well ; then add the salt and yeast. 

Cover, and set the batter to rise in a warm 
place; when light, grease the muffin rings 
and griddle, place the rings on, and fill them 
half full of batter; when they are a light 
brown, turn them over, ring and muffin 
together. 

The griddle should not be too hot, or else 



widdifield's receipts for cooking. 227 

the muffin will be sufficiently browned before 
cooked through. Send to table hot ; split 
open and eat with butter. 



INDIAN MUFFINS. 



273. One pint of Indian meal ; 

One pint of wheat flour ; 

Four eggs ; 

One gill of yeast (see article 381) ; 

A little salt; 

As much warm milk as will make the 
whole into a thick batter. 

Mix the Indian and wheat flour together, 
stir in the milk, then the yeast, and lastly 
the eggs, after they have been well beaten. 
When the batter is light, grease the griddle 
and muffin rings; place the rings on the 
griddle ; pour in the batter, but do not fill 
them, bake them brown on both sides and 
serve them hot. If for breakfast, set to 
rise the night previous. If for tea, about 
two o'clock. 



228 widdifield's receipts for cooking. 

CORK BREAD. 

274. To one quart of Indian meal add 
two ounces of x butter and as much warm 
milk as will make a stiff batter. Whisk four 
eggs and stir into the above, with as much 
salt as will make it taste. Beat the whole 
well together. Butter shallow pans, pour 
in the batter and bake it in a moderate oven. 
When done, cut it in small squares, to be 
eaten hot with butter for breakfast. These, 
as well as all other kinds of Indian cakes or 
bread, are not good in warm weather. 



RYE BATTER CAKES 



275. One quart of milk ; 

Three eggs ; 

Four table-spoonsful of yeast (see article 
381) ; 

As much sifted rye meal as will make a 
batter ; 

Salt to taste. 

Mix the milk and meal together. Whisk 
the eggs very light, pour them into the 



widdifield's receipts for cooking. 229 

batter, then add the salt and yeast. Set 
them in a warm place to rise. Bake them 
as buckwheat cakes, butter and send to the 
table hot. 



WAFFLES, ffo. 1. 

276. Four eggs; 

One pint of milk ; 

Two ounces of butter ; 

One pound of flour ; 

Four table-spoonsful of yeast (see article 
381) ; • 

A salt-spoonful of salt. 

Beat the eggs to a froth. Put the butter 
in the milk and warm it until the butter 
dissolves. When the milk is cooled suffi- 
ciently, put in the eggs, and stir in the flour, 
after which, add the yeast and salt. 

When light, pour the batter in the waffle 
iron, having first greased it well. Bake them 
on both sides by turning the iron. 

To be well buttered and served hot. 



230 widdifield's receipts for cooking. 
WAFFLES, No. 2. 

277. One quart of milk ; 

Five eggs ; 

Two ounces of butter. 

Warm the milk sufficiently to melt the 
butter; when cool, separate the eggs and 
beat the yolks in the milk, with as much 
flour as will make it into a thick batter, 
then salt to taste; lastly, beat the whites 
until stiff and dry, which stir in, half at a 
time, very lightly. Bake in irons as directed 
in article 276. 

This method is very good and may be 
made in a very short time. 



FRENCH EOLLS. 



278. Two pounds of flour ; 

Two ounces of butter ; 

Two eggs ; 

One tea-cupful of yeast (see article 381) ; 

A salt-spoonful of salt ; 



widdifield's receipts for cooking. 231 

Milk sufficient to make a dough. 

Rub the butter and flour together ; then 
whisk the eggs, and add with the salt, yeast, 
and as much milk as will make a nice dough. 
Knead well, and replace it in the pan to rise. 
When light, knead it lightly; make them 
out into cakes as large round as a very small 
tea-cup, and about a quarter of an inch in 
thickness. Place them on slightly buttered 
tins ; cover with a clean towel, and set them 
in a warm, elevated place, to rise. When 
light, bake in a quick oven. If for breakfast, 
set them to rise the evening previous ; make 
them out the first thing in the morning; 
place them in the warm to rise, and by the 
time the oven is hot, they will be sufficiently 
light to bake. If wanted for tea, make them 
immediately after breakfast, as above di- 
rected. 



232 widdifield's receipts for cooking. 
POTATO ROLLS. 

279. One pound of potato ; 

Two ounces of butter ; 

One tea-spoonful of salt ; 

One tea-cupful of yeast (see article 381) ; 

Two pounds of flour ; 

Milk to make a soft dough. 

Boil and mash the potatoes while warm 
with the butter, a little salt, and milk suffi- 
cient to make them as soft as a batter. 
When cool, add the flour, and mix into a 
light dough ; if necessary, more milk may 
be added. 

Knead well ; return it to the pan in which 
it was mixed, and let it rise. When light, 
knead it over again ; then make it into small 
cakes, place them on slightly buttered tins, 
and put them in a warm place to rise. 
When light, bake in a quick oven. When 
done, wash the tops lightly with a little 
water, and cover them with a- clean towel, 
to make them soft. 




wtddifield's receipts for cooking. 233 
BREAKFAST ROLLS. 

280. Two pounds of flour ; 

A quarter of a pound of butter ; 

Three potatoes, boiled and mashed ; 

One gill of yeast (see article 381) ; 

A salt-spoonful of salt. 

Kub the flour, butter, and mashed potato 
together, and add the salt, yeast, and enough 
milk to form a dough. Set them to rise at 
night, and in the morning make them into 
small cakes. Place them on buttered tins, 
and when they are light, bake them in a 
quick oven. 



SALLY LTJOT. 

281. Rub three ounces of butter into a 
pound of flour ; then add three eggs beaten 
very light, a little salt, one gill of yeast, and 
as much milk as will make it into a soft 
dough. Knead it well. Put it in a buttered 
pan ; cover it, and set it in a warm place to 



234: widdifield's receipts for cooking. 

rise. Bake it in a moderate oven, and send 
to table hot. To be eaten with butter. 



INDIAN PONE. 



282. Make one quart of thin mush. 
When this is nearly cold, take as much 
meal as will make it into a thick batter. 
Add salt to taste. Cover it close, and let it 
remain over night. In the morning, butter 
your pans, and bake it in a moderate oven. 
It may be made in small cakes, and baked 
on tins. They are to be eaten hot with 
butter. 



JOHNNY OR JOURNEY CAKES. 

283. To one quart of coarse Indian meal, 
add as much warm water as will make the 
meal into a thick dough. Throw in suffi- 
cient salt to taste. Stir it well ; spread the 
dough smoothly on a board ; place it before 
the fire in an upright position. When done, 



widdifield's receipts for cooking. 235 

cut it, and send it to table hot, and eat with 
butter. 



MILK TOAST. 



284. Boil a quart of milk, and stir into 
it three ounces of butter, mixed with a table- 
spoonful of flour, and one salt-spoonful of 
salt. Let the whole boil five minutes. 
Have ready a few slices of toast ; pour the 
milk over them, and send it to the table hot. 

This is generally a breakfast dish. 



INDIAN MUSH. 



285. To three quarts of boiling water, 
add salt to taste. Stir in gradually sufficient 
Indian meal to make it quite thick. Let it 
boil slowly, one hour. Beat well until done. 
By so doing, it becomes very light and smooth. 

Eat with cream, rich milk, or butter and 
steam syrup, if preferred. 



236 widdifield's receipts for cooking. 

FRIED INDIAN MUSH. 

286. Make the mush as in article 285, 
only the meal not quite so fine. When suffi- 
ciently boiled, put in dishes, and when cold, 
cut into moderately thin slices. Dredge a 
little flour over each piece, and fry in hot 
lard, a light brown on both sides. • 



INDIAN MUSH CAKE. 



287. Two pounds of flour ; 

One quarter of a pound of butter ; 

Half a pint of yeast (see article 381) ; 

One pint of Indian mush ; 

One tea-spoonful of salt ; 

As much milk as will make the whole into 
a soft dough. 

Rub the flour, butter, and salt together, 
to which add the mush and yeast, with as 
much milk as will mix it into a soft dough. 
After kneading it well, return it to the pan 
in which it was mixed. When light, make 



wtddifield's receipts for cooking. 237 

it into round cakes about the size of a small 
tea-cup, and a quarter of an inch in thick- 
ness. Place them on buttered tins, and when 
light, bake in a quick oven. When done, 
wash the tops lightly with a little water, 
and send to table hot. If wanted for break- 
fast, mix them in the evening, and in the 
morning make them out, and place them on 
tins; or, roll them out about a quarter of an 
inch thick, and the size of a saucer, and bake 
them on the griddle, a light brown on both 
sides. Split open, and butter while hot. 



SIMPLE INDIAN CAKE. 

288. One quart of fine Indian meal ; 

Six ounces of butter; 

Salt to taste. 

Mix all together with as much warm 
water as will make it into a soft dough. 
Butter your tins, roll the dough into balls, 
lay them on the tins, and pat them out into 



238 widdifield's receipts for cooking. 

quite thin round cakes. Bake them in a 
quick oven. Brown them on both sides. 
Split them open, and butter them when hot. 



SHOET CAKES. 



289. One pound and a quarter of flour; 

Half a pound of butter. 

Cut up the butter in the flour ; add a little 
salt, and mix the whole into a dough with 
cold water. Koll it into small cakes, bake 
them a light brown on both sides. Cut them 
open, and butter while hot. 



PLAIN CRISP BISCUIT. 



290. Two pounds of flour; 
Two eggs ; 

One ounce of butter; 
A little salt ; 

Milk sufficient to make it into a stiff 
dough. 



widdifield's receipts for cooking. 239 

Beat the eggs, and mix them with the 
flour, butter, and salt. Pour in enough milk 
to form a stiff dough. Knead it till it is 
quite smooth ; roll it very thin ; cut it into 
round cakes, and prick them with a fork. 
Bake them till very crisp, in a slow oven. 



HARD TEA BISCUIT. 



291. Two pounds of flour; 

A quarter of a pound of butter ; 

A salt-spoonful of salt ; 

Three gills of milk. 

Cut up the butter, and rub it in the flour ; 
then add the salt and milk. Knead the 
dough for half an hour ; make it into cakes 
about as large round as a small tea-cup, and 
half an inch thick. Prick them with a fork; 
bake them in a moderate oven, i»ntil they 
are a light brown. 



240 widdifield's receipts for cooking. 
MILK BISCUIT. 

292. Two pounds and a half of flour; 

Half a pound of butter ; 

Two gills cf yeast (see article 381) ; 

One salt-spoonful of salt. 

Kub the flour, butter, and salt together. 
Then add the yeast, with as much milk as will 
make it into a tolerably soft dough. Knead 
it well, and replace it" in the pan to rise. 
This must be done in the evening. Next 
morning knead it over lightly ; make it into 
small round cakes; place them on tins; 
prick them with a fork, and put them in a 
warm, elevated place, to rise. As soon as 
light, bake in a quick oven. When done, 
wash the tops lightly with a little water, and 
cover them with a towel, to make them soft. 

For these biscuits, always boil the milk, 
and when the weather is cold, use it while 
tepid. 



widdifield's receipts for cooking. 241 
YORKSHIRE BISCUIT. 

293. Two pounds of flour ; 

A quarter of a pound of butter ; 

One pint of rich milk ; 

Half a pint of yeast (see article 381) ; 

Two eggs. 

Beat the eggs very light, and mix them 
with the other ingredients, into a dough. 
Let it rise, and then work it over, and make 
it into cakes. Place them on tins to rise 
again. When light, bake them in a quick 
oven. 



CAKES. 

INTRODUCTORY REMARKS. 

In making all kinds of cake, the ingre- 
dients used should be of the best quality. The 
flour superfine, and always sifted. The butter 
fresh and pure, and not over seasoned with 
15 



242 widdifield's receipts for cooking. 

salt. Pulverized white sugar is best for all 
cake and puddings requiring it. 

Much particularity should be observed in 
breaking and separating eggs, and equal 
care taken as regards their freshness. One 
imperfect egg would spoil the whole pre- 
viously broken. Break each one separately 
in a tea-cup, and then put them into the pan 
in which they are to be whisked. 

To separate them, break the egg, and 
drop the yolk from one half of the shell to 
the other, letting the white fall into the cup 
beneath. Never use an egg when the white 
is the least discolored. In the spring and 
summer, those lightly tinged with green are 
very bad, and although the yolk may look 
perfect, nevertheless to use them, would 
spoil the flavor of any cake or pudding. 

Before whisking the whites, remove every 
particle of yolk which may have accidentally 
dropped in; when allowed to remain, it 
greatly prevents their becoming as stiff and 
dry as required. 



widdifield's receipts for cooking. 243 

Always whisk eggs in an earthen pan, 
and with wooden rods; those of metal are 
very good, but by frequent using (unless 
very careful) they soon become rusty ; on 
that account, for beating whites they are 
objectionable. 

In cake-making, but few utensils are re- 
quired, other than those us&d in every fam- 
ily. Deep earthen pans are best for mixing 
cake in, and should be kept exclusively for 
that purpose, and as soon as done with, 
well w r ashed, scalded, and kept in a dry 
place until again needed. 

A large spoon or spaddle, made of hard 
wood, with a handle from fourteen to eighteen 
inches in length, is best for beating a large 
quantity of batter; for a few pounds a 
smaller one w T ill answer. 

Never use the hand alone, for beating 
batter of any kind; the warmth oils the 
butter, makes the cake less light, and con- 
sequently unhealthy 

Before commencing to make a cake or 



244 widdifield's receipts for cooking. 

pudding, see that all the ingredients required 
are ready and at hand : the butter and 
sugar in the pan, eggs broken, flour weighed, 
and all other materials needed, ready for 
use. By so doing the cake or pudding may 
be made in a very short time, and with much 
less difficulty. 

The lightness vf a cake, or goodness of a 
pudding, depends not only upon the making, 
but the well baking also. It matters not 
how superior the ingredients, or good the 
receipt by which cake is made, if it is 
not well baked. Therefore it is highly im- 
portant to exercise judgment respecting 
heat, which must be regulated according 
to the kind of cake to be baked. Pound 
cake requires heat sufficient to cause it 
to rise, and brown nicely, without scorching 
in the least; and so continue until done. 
The best rule to judge of this, is by the 
equal firmness all over the top, the same in 
the centre as at the sides, without being 
dried or overdone. 



widdifield's receipts for cooking. 245 

All light cakes require quick heat, and are 
never nice, when baked in a cool oven. 

Those having molasses as an ingredient, 
scorch more quickly; consequently, should 
be baked in a moderate oven. 

As the art of baking cannot be imparted 
through this medium, it is very necessary, 
for those wishing to understand it more 
thoroughly, to exercise their judgment, and 
by frequent baking, they will, in a very 
short time, be able to tell by the appearance 
of either bread or cake, whether it is suf- 
ficiently done. 



ICING FOR CAKE. 



294. One pound of pulverized sugar ; 

The whites of five eggs. 

Beat the whites until very dry, to which 
add the sugar very gradually, a tea-spoon- 
ful at a time, until all is added. 

When icing cake, always put on the first 
coat without thinning, the second sufficiently 



246 widdifield's receipts for cooking. 

so with rose-water to go on smoothly. Then 
put it in a warm place to dry, after which 
ornament with thick icing, pressed through 
a syringe made for the purpose, by Williams 
& Co., Market street, below Eighth, Philadel- 
phia; where utensils necessary for baking 
can be readily obtained. 



POUND CAKE, No. 1. 



295. One pound and a quarter of but- 
ter; 

One pound of sugar ; 

One pound of flour ; 

Ten eggs ; 

The grating of one nutmeg ; 

One wine-glass of brandy and wine mixed. 

Beat the butter and sugar very light; then, 
by degrees, add the w T ine, brandy, nutmeg 
and one-fourth of the flour. Whisk the eggs 
until very thick, which stir in the butter 
and sugar gradually, then add the remaining 



widdifield's receipts for cooking. 247 

flour, one-third at a time. Beat all well to- 
gether ; line your pan with white paper, put 
in the batter, smooth the top with a knife, 
and bake, in a moderate oven, about two 
hours and a half. 



POUND CAKE, No. 2 



296. One pound of butter ; 

One pound of sugar ; 

One pound of flour ; 

Ten eggs ; 

One large spoonful of rose-water ; 

One nutmeg (grated) ; 

One pound of citron. 

Wash the citron in warm water, dry it on 
a towel, cut it in thin pieces, then chop it very 
fine. Put all the ingredients together as 
directed in No. 1 ; add the fruit last. Beat 
well; then butter and line your pan with 
white paper, put in the batter, spread it 
smooth with a knife, and bake in a moder- 
ate oven. 



248 widdifield's receipts for cooking. 
POUND CAKE, No. 3. 

297. One pound of butter; 

One pound of sugar ; 

Ten eggs; 

One wine-glass of wine and rose-water 
mixed ; 

One pound and a quarter of flour ; 

One nutmeg ; 

One tea-spoonful of cinnamon ; 

One pound of dried currants. 

Carefully wash, dry and pick the currants, 
put the ingredients together, as directed in 
Nos. 1 and 2 ; add the fruit last, and bake in 
a moderate oven. 



RICE POUND CAKE. 



298. One pound of butter ; 
One pound of sugar ; 
Ten eggs ; 

Half a pound of ground rice and half 
pound of flour mixed ; 



widdifield's receipts for cooking. 249 

Two table-spoonsful of wine ; 

The grating of one nutmeg ; 

One gill of cream or rich milk. 

Beat the butter, sugar, wine and nutmeg 
together until very light. Then beat in one- 
fourth of the flour, adding the cream, half 
t a time. 

Whisk the eggs until very thick, and 
stir in gradually, then the remaining flour, 
one-third at a time. After beating all well 
together, put the batter into a pan, lined 
with white paper, and bake in a moderate 
oven three hours. 



GINGER POUND CAKE. 

299. Half a pound of butter; 

Half a pound of sugar ; 

Six eggs ; 

On« pound and three quarters of flour ; 

One table-spoonful of cinnamon ; 

Two table-spoonsful of ginger ; 

Four tea-cupsful of molasses ; 



250 widdifield's receipts for cooking. 

One table spoonful of saleratus (see article 
353). 

Stir the butter and sugar to a cream, beat 
the eggs very light and add to it, after which 
put in the spice, molasses, and flour, in ro- 
tation, stirring the mixture all the time. Beat 
the whole well before adding the saleratus and 
but little afterwards. 

Paper the pans before you put in the mix- 
ture, and bake in a very moderate oven. 



COCOANUT POUND CAKE. 

300. One pound of sugar ; 
Three quarters of a pound of butter ; 
Ten eggs ; 
One pound of flour; 
One pound of grated cocoanut ; 
Half a wine-glass of rose-water ; • 
One grated nutmeg. 

Beat the butter and sugar very light ; then 
stir in the rose-water, beat in one-fourth of 



widdifield's eeceipts for cooking. 251 

the flour. Whisk the eggs until very thick, 
which stir in by degrees ; then add the remain- 
ing flour half at a time, lastly the cocoanut. 
Mix all well together, butter and paper your 
pan, put in the batter, smooth it over evenly 
with a knife, and bake in a moderate oven. 



PLAIN BUNS. 



301. Three pounds of flour ; 

Three quarters of a pound of butter; 

One pound of sugar ; 

One quart of sponge (see article 358). 

Hub the flour, butter, and sugar together, 
then add the sponge with as much milk as 
will make a soft dough. Knead well, and 
replace it in the pan to rise. Do this in the 
afternoon; next morning knead them over 
lightly, make them into small cakes the 
size of a half-dollar, and about half an inch 
in thickness ; place them in (buttered) shal- 
low pans, allowing each one to touch. Set 



252 widdifield's receipts for cooking. 

them in a warm, elevated place, to rise ; as 
soon as light, bake in a quick oven ; when 
done, turn them out of the pan, wash them 
over with thin molasses and water, and sift 
white sugar. 

When the weather is warm, the mixing 
may be deferred until evening, and then 
set in a cool place to rise, in the morning, 
made out and baked as directed. If the 
above is more than needed, take half the 
quantity. 



SPANISH BUNNS. 



302. Two pounds of flour ; 
One pound of butter ; 
One pound of sugar; 
One pint of sponge (see article 387) ; 
Two table-spoonsful of rose-water ; 
One table-spoonful of wine ; 
Four eggs ; 

One tea-spoonful of cinnamon and nutmeg 
mixed. 



widdifield's receipts for cooking. 253 

Kub the butter, sugar, and flour together, 
then add the sponge and other ingredients. 
Beat all well together, with milk sufficient to 
make a batter that will just drop from the 
spoon. Mix them in the afternoon, and 
when the weather is cold, set them in a mo- 
derately warm place to rise ; next morning 
stir them lightly. This quantity is sufficient 
for four shallow tin pans, which butter, and 
put one-fourth in each; spread them over 
smooth with a knife, cover and set them in a 
warm, elevated place to rise ; when light, bake 
in a moderately hot oven, when cool sift over 
white sugar, and cut into squares with a sharp 
knife. 



MOUNTAIN GINGER BREAD. 

303. Half a pound of butter ; 
One quarter of a pound of sugar ; 
Six eggs ; 

One tea-spoonful of cinnamon, allspice and 
cloves mixed ; 



254 widdifield's receipts for cooking. 

Three gills of molasses ; 

Half a gill of milk ; 

One pound of flour ; 

One pound of seeded raisins ; 

One table-spoonful of saleratus (see article 
353); 

Beat the butter, sugar and spice together 
until light, then add one-fourth of the flour ; 
whisk the eggs until very thick, which stir 
in by degrees, mix the milk and molasses to- 
gether and add gradually, then the remain- 
der of the flour half at a time. Beat all 
well together, then add the saleratus, and 
lastly the fruit. Butter and paper your pan 
(either square or round), put in the batter, 
smooth it with a knife, and bake in a mod- 
erate oven. 



WASHINGTON CAKE. 



304. One pound of butter ; 

One pound of sugar ; 

One pound and a quarter of flour ; 




WIDDIFIELD'S RECEirTS FOR COOKING. 255 

Ten eggs ; 

One gill of cream ; 

One wine-glass of wine ; 

One pound of raisins (seeded and chopped) ; 

One pound of currants (washed, dried and 
picked) ; 

One tea-spoonful of cinnamon and cloves 
mixed ; 

The grating of one nutmeg. 

Beat the butter and sugar light, to which 
add the cream with one-fourth of the flour. 

"Whisk the eggs until thick and stir in by 
degrees ; after mixing well, then add the re- 
mainder of the flour, spice and wine alter- 
nately. Beat all well together, then stir in 
the fruit. Butter and paper your pan, put in 
the batter, spread it over smooth and bake in 
a moderate oven. 



FRUIT CAKE. 



305. One pound of butter ; 
One pound of sugar ; 



256 widdifield's receipts for cooking. 

Twelve eggs; 

One pound of flour; 

Half a gill of brandy ; 

One nutmeg ; 

Half a tea-spoonful of cloves ; 

Two tea-spoonsful of cinnamon ; 

One pound and a half of raisins ; 

One pound and a half of currants ; 

One pound of citron. 

Seed the raisins and chop them quite fine ; 
wash the citron in hot water, wipe it dry 
and slice it in small thin pieces. 

Beat the butter and sugar to a cream, whisk 
the eggs until thick, and add them by de- 
grees ; then add the flour with the brandy 
and spice, and lastly, the fruit. Mix the 
whole well together; paper your pan and 
put in the mixture, spread it smooth over 
the top with a knife, and bake it in a moder- 
ate oven about four hours. 



widdifield's receipts for cooking. 257 
BOSTON FRUIT CAKE. 

306. Three quarters of a pound of but- 
ter; 

Three quarters of a pound of sugar; 

Three quarters of a pound of flour ; 

Eight eggs ; 

One gill of cream ; 

One tea-spoonful of cinnamon and nutmeg 
mixed ; 

Half a gill of brandy ; 

One pound of currants (washed, dried and 
picked) ; 

One pound of raisins (seeded and chopped.) 

Beat the butter, sugar and spice until 
very light, then stir in the cream, and one- 
fourth of the flour; whisk the eggs until 
thick, which add by degrees, then the re- 
mainder of the flour, half at a time ; lastly, 
the fruit; beat all well together. Butter and 
line your pan with white paper, and bake in 
a moderate oven. 
16 



258 widdifield's receipts for cooking. 
BOSTON CAKE. 

307. One pound of butter ; 

One pound of sugar ; 

One pound and a quarter of flour ; 

Ten eggs ; 

Half a gill of wine ; 

One table-spoonful of rose-water; 

One nutmeg ; 

One tea-spoonful of cinnamon, with a small 
quantity of cloves. 

Beat the butter and sugar very light, then 
add the wine and rose-water. Whisk the egg 
until very thick, which add by degrees. 
Stir in the flour gradually, and lastly, the 
spice. Beat the whole together for ten min- 
utes. Bake in round or shallow pans, in a 
moderate oven. When cold, if in square 
pans, ice them on the top ; mark the icing 
before it becomes hard, in slips or small 
squares, so as to cut without disfiguring 
the cake. 



widdifield's eeceipts for cooking. 259 
CURRANT CAKE. 

308. Two pounds and a half of flour ; 

One pound and a quarter of sugar ; 

One pound of butter ; 

A quarter of a pound of currants ; 

Half a pint of milk ; 

Half a wine-glass of rose-water ; 

Two table-spoonsful of saleratus (see arti- 
cle 353). 

Hub the butter, sugar, flour and currants 
together ; then add the milk, rose-water and 
saleratus. Knead all well together until 
the dough looks smooth. After remaining 
a short time in a cool place, roll out into 
moderately thin sheets, cut with a round 
cutter, place them on tins, wash them over 
with a little water, and while wet sift over 
white sugar, and bake in a quick oven. 



260 widdifield's receipts for cooking. 

VANILLA CAKE. 

309. Three-quarters of a pound of pul- 
verized sugar ; 

The whites of six eggs ; 

One-fourth of a vanilla bean, pounded very 
fine. 

Whisk the whites until stiff and dry. 
Then add the sugar gradually, a tea-spoon- 
ful at a time ; after which, stir in the vanilla. 
Then with a tea-spoon, place it on paper 
about the size of a macaroon, and a quarter 
of an inch apart, each way. Then place the 
paper on tins, and bake in a moderate oven. 
They require to be very delicately baked, 
and do not remove them from the paper 
until perfectly cold. 



ALMOND BISCUIT. 



310. Two pounds and a half of flour ; 
Three-quarters of a pound of butter; 
One pound and a quarter of sugar ; 
Two eggs ; 



widdifield's receipts for cooking. 261 

A quarter of a pound of sweet and bitter 
almonds mixed (blanched and pounded) ; 

Half a pint of milk ; 

Two table-spoonsful of saleratus (see arti- 
cle 353). 

Rub the butter, sugar, and flour together; 
then add the almonds, milk, egg, and sale- 
ratus. Knead all well together, until it looks 
fine and smooth. After remaining a short time 
in a cool place, roll it out into thin sheets ; 
cut with a round cutter ; prick them with a 
fork, and bake on slightly buttered tins in a 
moderately hot oven. 



MERVELLS. 



311. One cup of butter ; 
One cup of sugar ; 
Three eggs ; 

Half a wine-glass of milk ; 
One tea-spoonful of saleratus (see arti- 
cle 353) ; 



262 widdifield's receipts for cooking. 

Half a tea-spoonful of cinnamon ; 

Enough flour to make a dough. 

Beat the butter and sugar to a cream; 
whisk the eggs, and add them to it; also the 
milk, saleratus, and cinnamon. Then put 
in as much flour as will make a dough. Roll 
it into thin sheets; cut them in narrow 
slips ; twist and drop them in boiling lard. 
When sufficiently cooked, take them out, and 
sift sugar over them, when cool. 



CRULLERS. 



312. One pound and a half of flour ; 

Five eggs ; 

Nine ounces of white sugar ; 

Six ounces of butter ; 

One tea-spoonful of cinnamon and nutmeg, 
mixed ; 

One wine-glass of rose-water ; 

One table-spoonful of saleratus (see arti- 
cle 353). 



widdifield's receipts for cooking. 263 

Kub the butter, sugar, and flour together ; 
add the spice, rose-water, and saleratus. 
Beat the eggs very light, mix all into a dough, 
knead it well, and roll it out about half an 
inch thick. Cut it into slips, twist them in 
various forms, fry in hot lard until they are 
of a light brown. When cold, sift sugar 
over them. 



FRENCH STRAWS. 



313. Eight eggs; 

Ten ounces of sugar ; 

Flour sufficient to form a dough ; 

Half a tea-spoonful of cinnamon and nut- 
meg, mixed. 

Beat the eggs very thick ; add the sugar, 
spice, and enough flour to make a dough. 

Koll it out about half an inch thick, cut 
it in slips the length of your finger, give each 
one a twist and drop them in boiling lard. 

When cool, sift sugar over them. 



264 widdifield's receipts for cooking. 

SHREWSBURY CAKE. 

314. Three pounds of flour ; 

One pound of sugar ; 

One pound of butter; 

Three eggs ; 

Half a gill of rose-water ; 

One nutmeg ; 

One tea-spoonful of cinnamon ; 

One table-spoonful of saleratus (see arti- 
cle 353). 

Beat the butter and sugar to a cream; 
then whisk the eggs very light, and stir them 
into the butter and sugar ; after which, add 
the spice. Put all the flour in at once ; then 
the rose-water, and lastly, the saleratus. 
Mix the whole into a dough ; roll it out thin, 
and cut it in any form you may fancy. 

Bake them on tins in a quick oven. 



widdifield's receipts for cooking. 265 
A GOOD LOAF CAKE. 

315. Two pounds of flour ; 

Half a pound of butter ; 

Half a pound of sugar; 

One pint of sponge (see article 387) ; 

One pound of currants, (washed, dried, 
and picked.) 

Eub the flour, butter, and sugar to- 
gether ; then add the sponge, with as much 
milk as will make it into a soft dough. 
Knead it well, replace it in the pan, and let 
it remain until very light ; then put it out 
on the board, work in the fruit, butter your 
pan, put it in, and let it rise again. When 
light, bake in a moderate oven. 

This is very nice without the fruit. 



QUEEN CAKE. 



316. One pound of butter ; 
One pound of sugar ; 
One pound of flour ; 



266 widdifield's receipts for cooking. 

Ten eggs ; 

One nutmeg grated ; 

Two table-spoonsful of wine. 

Beat the butter and sugar until very light, 
to which add the wine and spice, with one- 
fourth of the flour. Whisk the eggs until 
thick, and add half at a time, with the re- 
mainder of the flour. After beating all well 
together, let the batter remain a short time 
in a cool place. Then fill your pans rather 
more than half full, and bake in a quick 
oven. 



SEED CAKE. 

317. Two pounds and a half of flour ; 
One pound and a quarter of sugar ; 
One pound of butter ; 
One table-spoonful of carraway seed ; 
Half a pint of milk ; 

Two table-spoonsful of saleratus (see arti- 
cle 353). 

Eub the butter, sugar and flour together ; 



widdifield's receipts for cooking. 267 

then add all the other ingredients. Knead 
all well together into a smooth dough. Koll 
it out quite thin, cut with a round cutter, 
place them on tins and bake in a moderate 
oven. 

The quantity of milk in this, as in all 
other hard cakes, appears small ; but after 
kneading it a little while, will be found quite 
sufficient; to add more, would spoil them. 



FEDERAL CAKE. 



318. Two pounds and a half of flour; 

One pound and a quarter of sugar; 

Half a pound of butter; 

The yolks of two eggs ; 

Two table-spoonsful of saleratus ; 

Half a pint of milk. 

Eub the butter, sugar and flour together ; 
then add all the other ingredients, knead the 
whole into a smooth dough. Eoll it out into 
thin sheets, cut the cakes in the form of a 
diamond, and bake them on greased tins, in 



268 widdifield's receipts for cooking. 

a quick oven ; when done, loosen them from 
the tins with a knife before they become cool: 



CLIFTON LOAF. 



319. Half a pound of butter ; 

One pound of sugar ; 

One pound of flour ; 

Six eggs; 

Half a pint of milk ; 

One tea-spoonful of cinnamon ; 

One table-spoonful of saleratus (see article 
353). 

Beat the butter, sugar and spice together 
until very light ; then stir in the milk with 
one-fourth of the flour. Whisk the eggs until 
very thick, which add alternately with the 
remainder of the flour. Beat well, then add 
the saleratus. Butter and paper your pan, 
and bake in a moderate oven. 



widdifield's receipts for cooking. 269 
SCOTCH CAKE. 

320. One pound and a half of flour; 

One pound of sugar; 

One pound of butter; 

One tea-spoonful of cinnamon ; 

One gill of milk. 

Rub the flour, butter, sugar and cinna- 
mon together; after which, add the milk. 
Knead well, roll into thin sheets, cut with a 
round tin cutter, and bake in a moderate 
oven until a light brown. 



PLUM CAKE. 



321. One pound of butter ; 
One pound of sugar; 
One pound of flour ; 
Ten eggs; 

One pound and a half of raisins, seeded 
and chopped; 

One tea-spoonful of cinnamon ; 
One nutmeg ; 



270 widdifield's receipts for cooking. 

Half a gill of brandy and rose-water mixed. 

Beat the butter and sugar to a cream, 
whisk the eggs very thick and add them to 
the butter and sugar. Stir in the flour very 
gradually, then put in the brandy, rose-wa- 
ter and spice. Beat the whole well together 
and stir in the fruit last. Paper your pans 
and bake in a moderate oven. 



SWISS CAKE. 

322. One pound and a half of butter; 

One pound and a half of sugar ; 

One pound and three quarters of flour ; 

Thirteen eggs; 

Two table-spoonsful of rose-water. 

Beat the butter, sugar, and rose-water until 
very light ; then add one-fourth of the flour. 
Whisk the eggs until very thick and stir in 
gradually, mixing all well ; then add the re- 
mainder of the flour, one-third at a time. 
Beat all well together. This quantity is suf- 
ficient for two square pans, which grease 



widdifield's receipts for cooking. 271 

with very pure butter, then put in the bat 
ter, half in each pan, smooth it even with a 
knife, and bake in a moderate oven ; when 
done and cool, ice it on the top, and mark 
it with a knife (before it dries) into squares, 
and divide again diagonally. 



HARD HONEY CAKE. 



323. Four pounds of flour; 

One quart of honey ; 

Half a pound of sugar ; 

Half an ounce of cinnamon ; 

One tea-spoonful of saleratus (see article 
353). 

Hub the flour, butter, sugar and spice to- 
gether ; then pour in the honey and saleratus ; 
work all into a smooth dough. Koll it out 
and cut it into thin cakes ; bake them on 
tins in a quick oven. 



272 widdifield's receipts for cooking. 
SOFT HONEY CAKE. 

324. One pound of butter ; 

Half a pound of sugar ; 

Twelve eggs ; 

Two tea-spoonsful of cinnamon ; 

Two pounds of flour ; 

Three half-pints of honey; 

One gill of milk ; 

Two table-spoonsful of saleratus (see arti- 
cle 353). 

Beat the butter and sugar to a cream, then 
add the spice, stir in one-fourth of the flour. 
Whisk the eggs light and add by degrees ; 
mix the milk and honey together, and add 
to the mixture ; then stir in the remainder 
of the flour, half at a time, beat all well to- 
gether, then stir in the saleratus thoroughly. 

This quantity is sufficient for two square 
pans, which butter and paper. 

Put in the batter, smooth it on the top 
with a knife, and bake in a moderate oven. 



widdifield's receipts for cooking. 273 

SIMPLE SEED CAKE. 

325. Two pounds of flour ; 

Half a pound of butter ; 

One pound of sugar; 

One table-spoonful of saleratus (see arti- 
cle 353) ; 

One table-spoonful of carraway seed ; 

Half a pint of milk. 

Kub the flour, butter, sugar, and seed to- 
gether; then add the milk and saleratus. 
Knead the dough well, roll it out, cut it in 
cakes, and bake them on slightly buttered tins 
in a quick oven. 



CITRON CAKE. 
326. One pound and a half of butter ; 
One pound and a half of sugar ; 
One pound and a half of flour ; 
Thirteen eggs ; 

One wine-glass of brandy and rose-water, 
mixed ; 

The grating of one nutmeg ; 
17 



*274 widdifield's receipts for cooking. 

One pound and a half of citron, cut thin, 
and in very small pieces. 

Beat the butter, sugar, and nutmeg, until 
very light; then stir in the rose-water, 
brandy, and one-fourth of the flour. Whisk 
the eggs until very thick, which add alter- 
nately with the remaining flour, one-third 
at a time ; then stir in the citron. Beat all 
well together. This is sufficient for two 
square, or one round pan, holding six pounds; 
either of which must be buttered and papered. 
Bake in a moderate oven. 



MADISON CAKE. 



327. Half a pound of butter ; 

Three-quarters of a pound of sugar; 

One pound of flour ; 

Eight eggs ; 

One gill of cream or rich milk ; 

One nutmeg ; 



widdifield's receipts for cooking. 275 

Three-quarters of a pound of raisins, seeded 
and chopped; 

Three-quarters of a pound of currants. 

Beat the butter and sugar until very 
light, to which add the cream. Whisk the 
eggs until very thick, and stir in gradually ; 
then the flour, one-third at a time. Beat all 
well together ; then add the spice, and lastly, 
the fruit. Butter and paper your pan with 
white paper, put in the batter, spread it over 
smooth with a knife, and bake in a mod- 
erate oven. 



MERINGUES. 



328. One pound of sugar ; 

Half a pound of butter ; 

One pound of flour ; 

The yolks of six eggs ; 

One nutmeg ; 

Half a wine-glass of rose-water. 

Beat the butter and sugar to a cream; 



276 widdifield's receipts for cooking. 

whisk the eggs until they become thick ; then 
put the butter, sugar, and eggs into the flour ; 
lastly, add the nutmeg and rose-water. 

Mix the dough well, flour your board, and 
roll it half an inch thick ; cut it into cakes, 
and put them into a shallow pan. Do not let 
them touch. Bake them five minutes in a 
quick oven. 

When cool, lay on each a lump of currant 
jelly. Then take the whites of six eggs, and 
whisk them until they become perfectly dry 
and stiff. Add to them gradually, one pound 
of powdered sugar, so as to make an icing. 
With a spoon, heap on each lump of jelly as 
much of this icing as will cover it. Place 
the cakes in a cool oven until the icing 
becomes firm, and of a pale brown color. 



widdifield's receipts for cooking. 277 

A. P'S. 

329. One pound and a half of flour ; 

One pound of sugar ; 

One pound of butter; 

One gill of milk. 

Eub the butter, sugar, and flour together ; 
then add the milk. Stir the mixture with 
a knife or spoon into a dough ; turn it out, 
and work it until it becomes perfectly smooth. 
Koll it into sheets about the thickness of a 
dollar, cut them with a small cutter, place 
them on tins, and bake them in a cool oven. 

It will take a few minutes to knead all the 
ingredients into a dough; but, as the quan- 
tity of milk is quite sufficient, it would spoil 
them to add more. 



SODA BISCUIT. 



330. Three pounds of sifted flour ; 
Three-quarters of a pound of butter ; 
Three-quarters of a pound of sugar ; 



278 widdifield's receipts for cooking. 

Three half-pints of warm milk; 

One tea-spoonful of soda. 

Rub the butter, sugar, and flour together; 
to this add the milk with the soda dissolved 
in it. Mix the whole into a dough, turn it 
out on the board, work it well, roll it out quite 
thin, cut it into cakes, prick them with a 
fork, place them on tins, and bake in a mod- 
erate oven. 



COCOA-NUT CAKE. 



331. One pound of cocoa-nut; 

Half a pound of sugar ; 

One table-spoonful of flour. 

Take the brown skin off the nut, wash, 
wipe it dry and grate it. Mix the sugar and 
flour with it, and work all well together. 
Make it out in little balls, place them on tins, 
and bake them in a quick oven. You may 
prevent them from getting too brown on the 
under side by putting several thicknesses of 
paper under the tin. 



widdifield's receipts for cooking. 279 
GERMAN DOUGH-NUTS. 

332. One pint of milk ; 

Half a pound of flour ; 

Four eggs ; 

Salt to taste. 

Boil the milk and pour it over the flour ; 
beat it very smooth, and when it is cool, 
have ready the eggs, well beaten ; pour them 
into the milk and flour, add the salt and as 
much more flour as will make the whole into 
a soft dough. Flour your board, turn the 
dough out upon it ; roll it in pieces as thick 
as your finger, and turn them into the form 
of a ring. 

Cook them in plenty of boiling lard, and 
sugar them when cool. 



DOUGH-NUTS. 

333. Two pounds of flour ; 

Six ounces of butter ; 

Three quarters of a pound of sugar > 



280 widdifield's receipts for cooking. 

One tea-spoonful of cinnamon ; 

One pint of sponge (see article 387) ; 

Three eggs ; 

Half a gill of rose-water ; 

As much milk as will make the whole 
into a soft dough. 

Eub the flour, butter, sugar and cinnamon 
together, then add the eggs, after they have 
been beaten light, and lastly, the sponge, 
rose-water and as much milk as will make 
the whole into a soft dough. Set it to 
rise at night, and in the morning roll it out 
on your board, about a quarter of an inch 
thick ; cut it with a knife, into any shape 
you please. Let the cakes remain on the 
board to rise again; when they are light, 
drop them in hot lard. Sugar them when 
cool. 



GERMAN CAKE. 



334. Two pounds of flour ; 
One pound of sugar ; 



widdifield's receipts for cooking. 281 

One pound of butter; 

Three eggs ; 

One tea-spoonful of cinnamon ; 

A wine-glass of rose-water. 

Beat the butter and sugar together, whisk 
the eggs and add them with the flour, cin- 
namon and rose-water. Roll the dough 
thin, cut it into cakes and cover them with 
sweet almonds, blanched and cut in half. 

Bake them on tins in a moderate oven. 



SUGAR BISCUIT. 



335. Three pounds of flour ; 

Three quarters of a pound of butter ; 

One pound of sugar ; 

One quart of sponge (see article 387). 

Rub the flour, butter, and sugar together, 
then add the sponge, with as much milk as 
will make a soft dough. Knead well and re- 
place it in the pan to rise. This must be done 
in the afternoon; next morning, knead 



282 widdifield's receipts for cooking. 

lightly, make it into small cakes, about the 
size of a silver dollar and half an inch in 
thickness ; place them on slightly buttered 
tins, one inch apart each way, set them in a 
warm, elevated place, to rise ; when light, 
bake them in a quick oven; when done, 
wash them over with a little w r ater, not 
having the brush too wet, and let them re- 
main on the tins until cool. 



DRIED RUSK. 



336. Take sugar biscuits (see article 
335) which have been baked the day previous ; 
cut them in half between the upper and 
under crusts, with a sharp knife. Place 
them on tins, and soon after the fire has ig- 
nited in the oven, put them in, and as the 
heat increases, they become gradually dried 
through. When a light brown, they are 
done. 

These are universally liked by the sick. 



widdifield's receipts for cooking. 283 
BUEGESS CAKE. 

337. Half a pound of butter ; 

Half a pound of sugar ; 

One pound of flour ; 

Three eggs ; 

One table-spoonful of brandy ; 

One tea-spoonful of cinnamon and nut- 
meg mixed ; 

Half a pound of currants. 

Beat the butter, sugar, spice and brandy 
until light. Whisk the eggs thick, and add 
alternately with the flour ; then stir in the 
currants. Put them on tins slightly but- 
tered, with a tea-spoon. They should be 
rather larger than a macaroon. 

Bake in a moderate oven. 



BLACK CAKE. 



338. One pound and a quarter of butter ; 
One pound of sugar ; 
One pound of flour ; 



284 widdifield's receipts for cooking. 

Thirteen eggs ; 

Three pounds of raisins (seeded and chop- 
ped) ; 

Two pounds of currants (washed, dried and 
picked) ; 

One pound of citron (cut thin and small) ; 

One wine-glass of Madeira wine ; 

Two wine-glasses of brandy ; 

The grating of one large nutmeg ; 

Two tea-spoonsful of cinnamon ; 

One tea-spoonful of mace and cloves mixed. 

Beat the butter and sugar until very light ; 
then stir in one-fourth of the flour, whisk 
the eggs very thick, w T hich add gradually; 
then the remainder of the flour, half at a 
time ; after beating well, add the wine, brandy 
and spice. Then mix all the fruit together 
and add one-third at a time. Beat well. 
Then butter and line your pan with white 
paper, put in the mixture, smooth it with a 
knife, and bake in a moderate oven, about 
four hours. This cake is very superior. 



widdifield's receipts for cooking. 285 

JUMBLES. 

338|-. One pound of butter ; 

One pound of sugar ; 

Four eggs ; 

One pound and a quarter of flour ; 

Half a gill of rose-water. 

Beat the butter and sugar to a cream, 
whisk the eggs, and add them to the butter 
and sugar, then the rose-water, lastly stir 
the flour lightly through the other ingre- 
dients, roll it into round slips the thickness 
of your little finger. Form it into rings the 
size of half a dollar. Place them on tins 
about an inch apart, and bake them in a 
moderate oven. 

When cold, sift sugar over them. 



LADY CAKE. 



339. One pound and a quarter of butter; 
One pound and a quarter of sugar; 
One pound and a half of flour ; 
The whites of twenty eggs ; 



286 widdifield's receipts for cooking. 

Half a gill of rose-water ; 

One ounce of bitter almonds. 

Beat the butter and sugar until very light, 
blanch and pound the almonds to a paste, 
to which add the rose-water ; stir this into 
the butter and sugar. Beat it well, then 
whisk the whites stiff and dry, add them by 
degrees alternately with the flour, until all 
is well beaten together. 

This may be baked in shallow pans or in 
deep ones, like pound 'cake, in a moderate 
oven. 



SPONGE CAKE. 



340. Sixteen eggs ; 

One pound and a quarter of sugar ; 

One pound of flour ; 

Three table-spoonsful of rose-water. 

Separate the eggs, beat the yolks, sugar 
and rose-water until thick and light. Whisk 
the whites until stiff and dry, which add 
with the flour, half of each at a time. Stir 



widdifield's receipts for cooking. 287 

sufficiently to mix the flour and whites 
through, but avoid beating, as that will 
destroy the lightness. Grease your pan 
(either square or round) with fresh butter, 
and bake in a very moderate oven. 



ALMOND SPONGE CAKE. 

341. One pound of sugar ; 

Twelve eggs ; 

Three quarters of a pound of flour ; 

One ounce of bitter almonds (blanched) . 

Pound the almonds very fine, and pour on 
them four table-spoonsful of boiling water ; 
let them simmer for two or three minutes. 
Separate the eggs, and to the yolks add the 
sugar and almonds as prepared. Whisk the 
whites until very stiff and dry, which add 
with the flour, half of each at a time, taking 
care to stir them nicely through without 
beating, as that would destroy the lightness 
Butter and paper your pan (either round or 



288 widdifield's receipts for cooking. 

square) , put in the batter, and bake in a very 
moderate oven. 



LEMON SPONGE CAKE. 



342. Eight eggs ; 

Ten ounces of sugar ; 

Half a pound of flour ; 

The juice and grating of one lemon. 

Separate the eggs, beat the yolks, sugar 
and lemon until thick and light. Whisk 
the whites until dry, which add with the 
flour, half of each at a time, mix all together, 
but avoid beating ; butter your pan well, and 
bake in a moderate oven. 



GINGER NUTS. 



343. Three pounds and a half of flour ; 

One pound of butter ; 

Half a pound of sugar ; 

Five table-spoonsful of ginger ; 

Three tea-spoonsful of allspice, powdered ; 



widdifield's receipts for cooking. 289 

Two tea-spoonsful of cloves, powdered; 

Two tea-spoonsful of cinnamon, powdered ; 

One quart of molasses. 

Kub the flour, butter, sugar and spice to- 
gether, and with the molasses, mix into a 
dough ; which knead until it looks smooth 
and fine. After remaining a short time in 
a cool place, make it into small, round cakes 
about the size of a cent ; this is done by roll- 
ing and pressing a small piece of dough in the 
hand. Place them on slightly buttered tins, 
w r ash them over with thin molasses and wa- 
ter, and bake in a moderate oven. 



COMMON GINGERBREAD. 
Recommended by Dr. Meigs for children. 

344. Two pounds and a half of flour ; 

Half a pound of butter ; 

Two table-spoonsful of ginger ; 

One and a half table-spoonful of saleratus 

(see article 353). 
18 



290 WIDDIFIELDS RECEIPTS FOR COOKING. 

Bub the flour, butter and ginger together, 
then add the saleratus, with sufficient mo- 
lasses to make a dough ; knead well. After 
remaining a short time in a cool place, roll it 
into thin sheets, cut with a round cutter, 
place them on slightly buttered tins, then 
wash them over with thin molasses and wa- 
ter, and bake in a moderate oven. 



PLAIN GINGERBREAD, No. 1. 

345. Three pounds of flour ; 

Half a pound of butter ; 

Two table-spoonsful of ginger ; 

Two table-spoonsful of saleratus (see arti- 
cle 353). 

Eub the butter, flour and other ingre- 
dients together, and mix with as much mo- 
lasses as will make a dough ; roll into mod- 
erately thin sheets, cut with a cutter, place 
them on tins slightly buttered, wash them 
over (with a small, fine paint brush, kept for 



widdifield's receipts for cooking. 291 

that purpose) with molasses and water, and 
bake in a moderate oven. 



PLAIN GINGERBREAD, No. 2. 

346. Two pounds of flour ; 

Half a pound of butter ; 

One quarter of a pound of sugar ; 

One table-spoonful of ginger ; 

One tea-spoonful of cinnamon ; 

One table-spoonful of saleratus (see arti- 
cle 353). 

Hub the butter, sugar and other ingre- 
dients together, and mix with as much mo- 
lasses as will make a dough. Knead it well, 
roll it into thin sheets, cut with a round 
cutter, place them on tins slightly buttered, 
wash them over with thin molasses and 
water, and bake in a moderate oven. 



292 widdifield's receipts for cooking. 
ROCK CAKE. 

347. Three quarters of a pound of sweet 
almonds, blanched and cut into small pieces ; 

One pound of pulverized sugar ; 

The whites of five eggs. 

Beat the whites until very dry, then add 
the sugar very gradually, a tea-spoonful at a 
time ; when done, stir in the almonds, place 
the mixture on white paper with a tea-spoon ; 
making them of a conical shape ; put the 
paper on tins and bake in a cool oven, until 
they can be removed from the paper without 
breaking. 



MACAROONS, No. 1. 



348. Half a pound of sweet almonds ; 

Half a pound of fine white sugar ; 

The whites of two eggs. 

Blanch the almonds and pound them to a 
paste ; add to them the sugar and the eggs, after 
they have been beaten to a froth. Work the 
whole well together with the back of a spoon ; 
then roll the preparation in your hands in 



widdifield's receipts for cooking. 293 

balls about the size of a nutmeg ; lay them 
ou a sheet of paper, at least an inch apart. 
Bake them in a cool oven, a light brown. 



MACAKOONS, No. 2. 



349. One pound of pulverized sugar ; 

The whites of five eggs ; 

Half a pound of sweet almonds; 

One ounce of bitter almonds. 

Mix the almonds, blanch and pound them 
quite fine ; beat the eggs very dry, and add 
the sugar gradually, a tea-spoonful at a time 
until all is added ; then stir in the almonds 
lightly, put them on white paper with a tea- 
spoon, about an inch apart. 

Bake them in a cool oven. 



KISSES. 



350. Half a pound of powdered white 



sugar 



The whites of five eggs. 



294 widdifield's receipts for cooking. 

Beat the eggs to a stiff froth, add the sugar 
by degrees until it is all in ; then place the 
mixture on white paper, with a tea-spoon, in 
the shape required, and take care to have 
them at least an inch apart ; if they should 
touch, their shape w r ould be spoiled. Put 
the paper, on which the kisses have been 
placed, on a board, or on many thicknesses 
of paper, in order to keep the heat from dry- 
ing the half next the white paper ; put them 
in a quick oven, and as soon as they become 
a little discolored, take them out, slip a knife 
under thern, take them off the paper, put 
two together, and let them cool. 



WAFERS, ffo. 1. 



351. One pint of cream ; 

Half a pound of flour \ 

Half a pound of sugar. 

Stir the cream into the flour by degrees, 
until perfectly smooth ; then beat in the 
sugar, and as many bitter almonds, pounded 



widdifield's eeceipts for cooking. 295 

to a paste, as will flavor it. If too thick, 
add a little more cream ; the batter must be 
very thin. Heat your irons, and grease them 
with butter ; bake them a light brown, and 
roll them as soon as they are taken out of the 
irons. 



WAFERS, No. 2. 

352. A quarter of a pound of sugar ; 

A quarter of a pound of butter ; 

Half a pound of flour ; 

The white of one egg; 

A tea-cup half full of milk ; 

A salt-spoonful of cinnamon. 

Put the butter in the milk and warm it 
until the butter is melted. 

Mix the sugar and flour together, add the 
white of egg and cinnamon, then the butter 
and milk by degrees. 

Make the wafer tongs hot over a clear 
fire, rub the inside well with butter, then 
put in a spoonful of batter. Close the tongs, 



296 widdifield's receipts for cooking. 

put them over the fire, turn them frequently; 
when done, roll them quickly. 



MISCELLANEOUS. 

TO PREPARE SALERATXJS FOR CAKE. 

353. Take one quarter of a pound of 
saleratus, put it into a pint bottle, which 
fill with water ; shake it well, and after re- 
maining a sufficient length of time to settle, 
it will be fit for use. 

If tightly corked, this will keep a long time, 
and when more than half used, the bottle 
may be refilled with water. 



PRESERVED CITRON MELON. 

354. Pare the citron, take out the seeds, 
and cut it into small pieces ; put it into cold 
water, and let it boil until very tender. 
When about half done, put in one tea-spoon- 



widdifield's receipts for cooking. 297 

ful of dry saleratus and a piece of alum 
about the size of a very small walnut. When 
perfectly clear, take them up, and place them 
on a large dish, to drain. Then make a 
syrup, as directed in article 235, and put 
them in. 

To ten pounds of citron, take six lemons, 
which wash and cut into thin slices, and 
after removing all the seeds, add them to the 
syrup with one-quarter of a pound of green 
ginger; when done, put it in small tumblers, 
cover close, and keep in a dry, cool place. 



TO EXTRACT THE SALT FROM LARD. 

355. For medicinal purposes, lard which 
is free from salt is often required. In order 
to extract the salt, put a table-spoonful of 
lard in a tin cup, and pour on it a pint of 
boiling water. Set it aside to get cold. The 
lard will be found in a cake on the top ; and 
the salt which it contained, will remain in 
the water. 



298 widdifield's receipts for cooking. 
TO CANDY FRUITS. 

356. Take one pound of the best loaf 
sugar, dip each lump into a bowl of water, 
and put the sugar into your preserving kettle. 
Boil it down and skim it until perfectly 
clear and to a candy height. When suf- 
ficiently boiled, have ready the fruits you 
wish to candy ; large white grapes, oranges 
separated into small pieces, or preserved 
fruits, taken out of their syrup and dried. 

Dip the fruits into the prepared sugar, 
while it is hot ; put them in a cold place ; 
they soon become hard. 



TO CURE HAMS, 



357. One hundred pounds of green ham ; 

Half a bushel of fine salt ; 

Half a pound of pulverized saltpetre ; 

Half a gallon of molasses. 

Mix the salt and saltpetre well together, 
then pour in the molasses and incorporate 
thoroughly with the salt. Rub each ham 



widdifield's receipts for cooking. 299 

well with the mixture, put a coating at the 
bottom of a large tub or cask ; then lay the 
hams in, skin-side down, and put a layer of 
the mixture over each one. When all are in, 
if not a sufficient quantity of the mixture 
left for a thick coating over the top, more 
salt may be added. After letting them re- 
main in this way five or six weeks (accord- 
ing to their size), they will be sufficiently 
cured. Then dip each one into cold water 
and rub well with a coarse cloth ; sprinkle 
with black and cayenne pepper, mixed. Let 
them hang for two or three days, then smoke 
with green wood, four or six weeks. 



TO PREPARE DRIED CHERRIES POR PIES. 

358. Pick and wash your cherries, put 
them in a deep bowl with boiling water, suf- 
ficient to cover them, and let them remain 
for several hours. Then put them into a 
preserving kettle with the water in which 
they were steeped, and let them simmer ten 



300 widdifield's receipts for cooking. 

or fifteen minutes, with sugar (white or 
brown) to taste. 



TO CURE BEEF. 



359. Beef is cured precisely in the same 
manner as hams, only it must not remain in 
the salt more than two weeks, when it may 
be hung to dry or smoked. 



POACHED EGGS. 



360. Have ready a shallow pan of salted 
water, scalding hot. Break each egg into a 
cup and slip it into the hot water. When 
the white is entirely cooked, take them out 
with an egg slice. 

They may be served with or without but- 
tered toast. 



widdifield's receipts for cooking. 301 
TO DRESS REED BIRDS. 

361. Pick, open and wash carefully, one 
dozen or more reed birds ; after which, place 
them between the folds of a clean towel, and 
with a rolling pin, mash the bones quite flat ; 
then season with pepper and salt, and fry as 
oysters (see article 30) ; when done, serve hot 
on a heated dish. 

Or, after preparing them carefully, place 
them on a gridiron, made for broiling oys- 
ters ; put them on a clear fire, and as soon as 
a light brown, turn over the gridiron. 
When done, place them on a heated dish, 
season with pepper and salt, baste well 
with fresh butter, and send to table hot. 



TO CLEAN DRIED CURRANTS 

362. As dried currants are generally 
very dirty, they require very careful cleaning. 
Put them into a deep pan, and pour over 
sufficient warm water to cover them ; after 



302 widdifield's receipts for cooking. 

rubbing them well with your hands, put 
them into a colander, empty the water out 
of the pan, and half fill it with clean, cold 
water, into which set the colander, stir the 
currants round, that the small pebbles and 
grit may pass through into the water, 
which change several times. 

Then pour over warm water, and squeeze 
them out very dry. Place them on a large 
dish or waiter, and put them in a warm 
place to dry. Then pick them very carefully, 
and before using, they may be very slightly 
dredged with flour. 



MOCK LOBSTER. 

363. Take some cold veal (either boiled 
or roasted), cut it in small pieces, season 
with salt, pepper, mustard, vinegar and 
sweet oil. 

If preferred hot, leave out the mustard 
and oil, and put in a piece of butter instead. 



widdifield's receipts for cooking. 303 

Put all together in a sauce-pan, place it 
on the fire, and let it get hot; then serve 
it immediately. 

This makes a fine relish for tea or breakfast. 



ICED FRUITS. 



364. Take fine bunches of ripe currants 
on the stalk, dip them in gum-arabic water, 
or the whites of eggs well beaten ; lay them 
on a sieve, sift white sugar over, and let 
them dry ; they are very nice for dessert or 
the tea-table. 

Bunches of grapes, cherries or plums may 
be done in the same way. 



RYE BREAD. 



365. Set a sponge over night, as for 
wheat bread (see article 367). Then sift 
into a deep pan, four pounds of rye, and one 
of wheat flour, to which add the sponge 



304 widdifield's receipts for cooking. 

and a little salt. Then mix with water suf- 
ficient to make a moderately soft dough ; 
knead well, and return it to the pan in which 
it was mixed. Cover close, and put in a 
warm place to rise. When light, knead it 
again, then butter your pans, put in the 
loaves, cover them with a clean towel, and set 
them in a warm, elevated place, to rise. 
When light, bake in a quick oven. 

This quantity is sufficient for three small 
loaves, which are much better than larger 
ones. When the weather is cold, a small 
quantity of Indian mush may be added to 
either wheat or rye bread. It is thought to 
be (by many persons) a very great improve- 
ment. 



TO PREPARE MUSTARD. 

366. Pour gradually boiling water over 
some of the best flour of mustard, until it be- 
comes of a proper thickness ; beat it perfectly 
smooth, add a little salt, and as much white 
sugar as will make it taste ; this is a very 



widdifield's receipts for cooking. 305 

great improvement, as it removes that raw 
or uncooked taste which mustard has when 
made in the ordinary way. 

It should be kept closely covered. 



TO MAKE BREAD. 

367. Mix a sponge over night, with one 
pound of flour, half a pint of yeast (see arti- 
cle 381) and sufficient tepid water to make it 
into a moderately thick batter. 

In the morning, sift four or five pounds of 
flour into a deep pan, to which add the 
sponge, a little salt and sufficient water to 
make a dough. Knead well, then return it 
to the pan in which it was mixed, and let 
it rise ; when light, turn it out on the pie- 
board, and knead for five or ten minutes. 
Four pounds of flour will make two loaves, 
medium size, which are always much nicer 
than larger ones. Butter your pans, put in the 
loaves, cover them with a clean towel and 
set them in a moderately warm place to rise 
19 



306 widdifield's receipts for cooking. 

again. When light, bake in rather a quick 
oven. 



OMELET. 

368. Six eggs ; 

One gill of cream ; 

Two table-spoonsful of grated ham ; 

Beat the eggs very thick, add gradually 
the cream and ham, pepper and salt to your 
taste. Have ready a pan of butter boiling 
hot, pour the omelet into it, and fry a light 
brown. The moment it is done, it should 
be sent to table. 

Garnish the dish with curled parsley. 

Some prefer a little parsley and onion 
chopped fine and added to the batter. 



SMALL BREAD OMELETS. 

369. Take the crumb of a baker's loaf. 
Put it in a basin, pour over it as much cream 
as will moisten it sufficiently to make it into 



widdifield's receipts for cooking. 307 

a smooth paste. Season with pepper, salt 
and some grated ham. Beat Rye eggs as thick 
as a batter, and stir it into the bread and 
cream. 

Have some hot butter in a pan, put in the 
omelets, a table-spoonful at a time, and fry 
a light brown. Serve immediately. 



DRIED HERBS. 



370. All herbs which are to be dried, 
should be washed, separated and carefully 
picked over, then spread on coarse paper and 
kept in a room until perfectly dry. Those 
which are intended for cooking should be 
stripped from the stems and rubbed very 
fine. Then put them in bottles, and cork 
tightly. Put those which are intended for 
medicinal purposes into paper bags, and keep 
them in a dry place. 



308 widdifield's receipts for cooking. 

TO BOIL PIG'S FEET TO FRY. 

371. Take four or eight feet, scrape, singe 
and wash them nicely through several water?-. 
Put them on to boil with two or three 
table-spoonsful of salt, according to the num- 
ber of feet. When very tender, take them 
out of the water, place them on a dish, draw 
out all the large bones, and then let them 
cool. Season them with salt and pepper, 
and fry them in some of the fat which rises 
upon the water in which they were boiled, 
adding two or three spoonsful of the jelly. 
This makes a very nice gravy. When about 
half fried, put in vinegar to taste; when 
done, place them on a dish, pour the gravy 
over, and send them to table hot. 



SOUSED PIG'S FEET, No. 1. 

372. Prepare very nicely, one or more 
sets, put them into hot, salted water, suf- 
ficient to cover them, and let them boil 



WIDDIFIELD'S RECEIPTS FOR COOKING. 309 

slowly until perfectly tender. When done 
and cool, cut the feet apart, remove the 
large bones, put them into stone or glass 
jars, and cover with cold cider vinegar. 



SOUSED PIG'S FEET, No. 2. 

373. Prepare and boil as above. When 
done and cool, remove all the large bones, 
and season with salt and cayenne ; then 
put them in jars and cover with vinegar, to 
which add a few cloves, two or three dozen 
grains of allspice, with two small, red peppers 
cut fine. 



CHICKEN SALAD. 



374. Two common-sized fowls; 
One tea-cupful of fresh sweet oil ; 
A half jar of French mustard; 
The yolks of ten eggs which have been 
boiled hard ; 

Half a pint of vinegar ; 



310 widdifield's receipts for cooking. 

One tea-spoonful of cayenne pepper ; 

Eight heads of celery ; 

One tea-spoonful of salt, or more if re- 
quired. 

Boil the fowls, and put sufficient salt in 
the water to render them palatable; when 
they are perfectly cold, cut the meat from 
the bones, in pieces about a quarter of an 
inch in size. Cut the white part of the cel- 
ery about the same; mix the chicken and 
celery and set them away. Mash the eggs 
to a paste with the oil, then add the vinegar, 
mustard, cayenne and salt. Mix them all 
thoroughly. When the dressing is made it 
must not be poured over the salad until about 
half an hour before it is to be served, as the 
celery becomes wilted. 



RASPBERRY VINEGAR, No 1. 

375. Put one pound of raspberries into 
a bowl with one quart of the best white wine 
vinegar. Next day, strain the liquor on a 



widdifield's receipts for cooking. 311 

pound of fresh fruit, and on the following 
day do the same. Do not squeeze the fruit, 
only drain the liquor from it. The last time 
pass it through a fine sieve. Then put it in 
a preserving kettle with a pound and a quar- 
ter of crushed sugar to each pint of juice; 
place it over a slow fire, and as the scum 
rises remove it. Let it simmer fifteen or 
twenty minutes. When cool, bottle it for use. 



MINCED MEAT. 



376. Four pounds of tongue or tender 
beef; 

Three pounds of suet ; 

Eight pounds of chopped apples ; 

Three pounds of currants (washed, dried 
and picked) ; 

Three pounds of seeded raisins ; 

Six pounds of white sugar, or brown if 
preferred ; 

Two pounds of citron cut into small, thin 
pieces ; 



312 widdifield's receipts for cooking. 

The grating of one orange ; 

One ounce of cinnamon ; 

A quarter of an ounce of cloves ; 

A quarter of an ounce of mace ; 

A quarter of an ounce oL allspice ; 

The grating of four nutmegs ; 

One quart of Madeira wine ; 

One pint of brandy. 

Boil the meat in salted water until tender ; 
when cold, chop it very fine. After removing 
every particle of membrane from the suet 
and chopping it fine, mix it through the meat, 
with salt just sufficient to remove the fresh 
taste ; to this add the apples, after which, 
the sugar, fruit, spice and other ingredients. 

Mix all well together, and cover close. 
If too dry (before using), the quantity re- 
quired may be moistened with a little sweet 

cider. 

*■*•»* 

SAUSAGE MEAT. 

377. Twelve pounds of pork ; 
One gill of salt ; 



widdifield's receipts for cooking. 313 

Half a gill of fine sane ; 

Half a gill of red and black pepper, mixed. 

Wash and dry the meat on a clean towel, 
and after chopping it very fine, add the salt, 
sage, black and red pepper. This will keep 
but a short time unless the weather is ex- 
ceedingly cold. 



HOMINY. 

378. Two quarts of white corn ; 

Three half pints of white beans ; 

Two pounds of pickled pork. 

Wash the corn and put it on to boil in 
water sufficient to cover it, and as the corn 
swells, more water must be added so as 
to keep them covered all the time it is cook- 
ing. After boiling four hours then add the 
beans and pork, which when done, the hom- 
iny may be sent to table. Should the pork 
not make it sufficiently salt, more may be 
added. This is very nice warmed over the 
next day. 



314 widdifield's receipts for cooking. 

Should the weather be cold, the corn may 
be soaked over night, and boiled in the same 
water in which it was steeped ; if otherwise, 
it will be apt to sour. 

This dish is good in winter only. 



BAKED BEAKS. 



379. Pick and wash one quart of dried 
beans, put them on to boil in three quarts of 
water, with two pounds of pickled pork. 
When about half done, put the beans into a 
baking pan, place the pork in the centre, 
with half a pint of the water they were 
boiled in ; put the pan in the oven, and if 
while baking, the beans should seem too dry, 
add a little more water. 



CEUMPETS. 



380. One ounce of butter; 
One quart of milk ; 
Three eggs ; 



widdifield's receipts for cooking. 315 

As much sifted flour as will make a batter; 

A little salt ; 

One gill of fresh yeast. 

Put the butter in the milk, and warm them 
together, beat the eggs very light, and add 
them to the milk, stir in as much sifted flour 
as will make a batter rather thicker than for 
buckwheat cakes, and salt to taste. Lastly, 
stir in one gill of fresh yeast. 

Cover and set them in a warm place to 
rise ; when light, bake as buckwheat cakes, 
butter and send them to table hot. 



TO MAKE YEAST, No. 1. 

381. Take one large handful of hops, put 
them into a thin muslin bag, and place them 
over a slow fire to boil in three pints of water. 
Peel two large potatoes, and put them in the 
water with the hops. When done mash 
them very fine, to which add one pound 
and a half of flour and two full table-spoonsful 



316 widdifield's receipts for cooking. 

of salt. Then pour over the boiling hop 
water and beat until smooth ; if too thick 
add boiling water; when cool, stir in one pint 
of home-made or baker's yeast. Then put 
it into a stone jug, and cork tight. 

This yeast will keep (in a cool place) three 
or four weeks. Always reserve a sufficient 
quantity of the old yeast to raise the newly 
made. 

This yeast must not be made thinner than 
will just allow its being poured in the jug. 



TO MAKE YEAST, ffo. 2. 

382. Boil five large potatoes, mash them 
fine, add gradually one quart of cold water 
and three table-spoonsful of sugar. Stir in 
half a pint of yeast, set it to rise ; when light, 
cork it, and keep in a cool place. 



widdifield's receipts for cooking. 317 
PRESERVED APRICOTS. 

383. When ripe, choose the finest apri 
cots, pare thern as thin as possible, and weigh 
them. Place them in halves on a dish, with 
the hollow part upward. Take their weight 
in fine white sugar and put over them. 
Crack the pits and blanch the kernels. 
When the fruit has remained thus for ten or 
twelve hours, put it with the sugar, juice 
and kernels, into a preserving kettle. 

Let it simmer gently until clear ; then 
take out the pieces singly as they become so, 
put them into tumblers, and pour the syrup 
and kernels over them. The scum must be 
taken off as it rises. Cover with brandy 
paper. 

CHOCOLATE. 

384. Chip one small square of chocolate, 
such as are marked on the half pounds. 

Put this into a bowl, pour some boiling 
water over, and mix it very smooth; then 



318 widdifield's receipts for cooking. 

put it into a kettle or sauce-pan, and add to 
it one pint of boiling water; let it boil a few 
minutes, then add half a pint of boiling milk ; 
boil the whole ten or fifteen minutes longer. 
It is usually served with toast, with or 
without butter, as may be preferred. 



COFFEE. 

385. Pick your coffee, and clean it by 
shaking it in a colander, to remove all the 
particles of dust ; then rub it in a clean cloth. 
Some wash their coffee, but the above mode 
of cleaning it will answer just as well. It 
should be roasted gradually, and when done, 
each grain should be of a fine chestnut brown. 
When the coffee is ground (the quantity of 
which must depend on the size of the family) 
put it in a bowl, with some white of egg 
and just enough water to moisten it tho- 
roughly; mix it well, put it in the coffee- 
pot, pour on as much boiling water as will 
be sufficient, place it over the fire, and let it 



widdifield's receipts for cooking. 319 

boil for half an hour ; take it off, and after 
letting it stand a short time to settle, pour 
it in an urn for the table and serve hot. 



COCOA. 

386. Grind one tea-cupful of cocoa in a 
coffee-mill. Put it in a small bag, made of 
very thin muslin, tie it close ; put it in a pot 
with three half pints of boiling water and 
one pint of boiling milk. Boil the whole for 
half an hour, then pour it into another pot 
and send it to table.. 

This will be found to suit invalids much 
better than chocolate, as it contains no butter. 



TO MAKE SPONGE. 



387. Into a pint of water stir as much 
flour as will make it into a smooth batter, 
then add three gills of yeast (see article 381). 
When the weather is cold, tepid water must 
be used. Cover and put it in a warm 
place to rise ; when very light it is fit for use. 



320 widdifield's receipts for cooking. 

FOR INVALIDS. 

BROWN SOUP. 

388. Take one small table-spoonful of 
flour, and brown it. Put it in a bowl and 
mix with it one ounce of butter ; stir them 
together to a smooth paste ; then add half 
a pint of boiling water, with a slice of toasted 
bread, cut into small pieces and just enough 
salt to taste ; if approved, a little black pep- 
per may be added. 

When animal food is forbidden, this may 
be used as a substitute for a richer soup. 



ESSENCE OF BEEF. 



389. Cut some of the lean of uncooked 
beef into pieces, about half an inch square, 
put them into a bottle, wrap around the cork 
a piece of muslin, then stop the bottle closely 
and put it into a kettle of cold water. Place 
the kettle over the fire, and let it boil until 



widdifield's receipts for cooking. 321 

all the essence is extracted from the beef; 
then pour it out, and add a little salt. 



CHICKEN BEOTH. 



390. Wash half the breast and one 
wing of a tender chicken ; put it in a sauce- 
pan with three half pints of water, a little 
salt, and one table-spoonful of rice or pearl 
barley. Let it simmer slowly, and skim it. 
When the chicken is thoroughly done, take 
it out of the broth. Serve the latter in a 
bowl with light bread or a fresh cracker. 



OYSTER ESSENCE. 



391. Choose half a dozen large oysters ; 
have them carefully opened, and put into 
a small stew-pan. If the oysters should 
prove too fresh, add sufficient salt to render 
them palatable. Place them over the fire 
and let them simmer slowly until they swell. 
20 



322 widdifield's receipts for cooking. 

Then take them off; skim the liquor, strain 
and serve it with dry toast or a light biscuit. 



VEGETABLE SOUP. 



392. Pare two turnips, and cut into 
quarters ; one onion into small pieces ; one 
carrot, sliced ; a sprig of parsley, chop- 
ped with a few tender leaves of celery; 
and one dessert-spoonful of rice. Put them 
into a stew kettle with three half pints of 
water, and season with salt to taste. Place 
it over a slow fire, and let it boil until re- 
duced to half the quantity ; then take it off 
and strain through a fine sieve, and serve 
hot with a hard biscuit or dry toast. 



DYSPEPTIC GINGERBREAD. 

393. Two pounds and a half of unbolted 
flour; 

Half a pound of butter ; 



widdifield's receipts for cooking. 323 

One table-spoonful of ginger ; 

One tea-spoonful of allspice and cloves, 
mixed ; 

One table-spoonful of saleratus. 

Mix all the ingredients with as much 
molasses as will make it into a dough. 
Knead it well, then roll in thin sheets, and 
cut with a round cutter. Place them on but- 
tered tins, then wash them over with thin mo- 
lasses and water and bake in a moderate oven. 



BALM TEA. 



394. Pick and wash a handful of balm, 
pour over it a pint of boiling water ; let it 
stand ten or fifteen minutes, then strain, add 
lemon juice, and sweeten to taste. 

This is a very cooling drink in fevers. 



FLAXSEED TEA. 



395. Pick one table-spoonful of un- 
ground flaxseed, put it into a tea-pot or 



324 widdifield's receipts for cooking. 

pitcher. Pour over it one pint of boiling 
water ; let it stand by the fire for an hour or 
more. Cover the vessel closely, to prevent 
its becoming too glutinous. If it is put in a 
tea-pot the spout should be corked, to exclude 
the air. 

Strain, and sweeten it with loaf sugar ; add 
some lemon juice, if approved, and let it 
stand till cold. 

This tea will not keep good longer than one 
day. 



BEEF TEA. 

396. Cut half a pound of lean beef into 
thin slices, put it in a pint of water, set it 
over a slow fire, skim it as it boils. When 
the beef is quite tender, strain off the tea. 
A little salt may be added. If this tea should 
prove too strong a little boiling water may 
be poured into it. 



widdifield's receipts for cooking. 325 
SLIPPERY ELM TEA. 

397. Take a table- spoonful of ground 
slippery elm (or the bark may be used 
if preferred), pour upon it a pint of boil- 
ing water. When cold, strain it through a 
fine sieve or piece of thin muslin. 

Cold water poured on it, and let stand for 
six or eight hours, will answer the same pur- 
pose, and be a much lighter color. 



EGG AND MILK. 

398. Beat separately the yolk and white 
of a fresh egg ; add to the yolk a tumbler 
of good milk. Sweeten it with white sugar 
to taste, then stir in the white. 

This is considered very nourishing. 



EGG AND WINE. 



399. Take a fresh egg, beat it until it 
becomes thick ; sweeten it to your taste, and 
add a table-spoonful of wine. 



326 widdifield's receipts for cooking. 
PANADA. 

400. Put into a bowl, one ounce of 
light bread cut into small pieces, omitting 
the crust. Pour on it half a pint of boiling 
water, with a small piece of sweet butter. 
Sweeten it with loaf sugar; add wine and 
nutmeg to your taste. 

In place of bread, crackers may be used ; 
the butter, wine and nutmeg should not be 
used unless approved of. 



WINE JELLY. 



401. Boil and clarify half a pound of 
loaf sugar, dissolve one ounce of isinglass 
in a very small quantity of warm water. 
Strain it into the syrup. When nearly cold, 
add half a pint of wine, mix it well, and 
pour it into a bowl. 

For the convalescent this jelly is very 
nutritious. 



widdifield's receipts for cooking. 327 

TAPIOCA JELLY. 

402. Take one table-spoonful of tapioca, 
and wash through several waters ; pour over 
half a pint of water, and let it soak for two 
or three hours, then place it over a slow fire 
in the same water in which it was steeped, 
and let it simmer until perfectly clear. 
After letting it cook some time, if rather 
thick, a little boiling water may be added. 
When done, sweeten to taste, and flavor with 
a little wine. 



POTATO JELLY. 



403. Pare and wash two potatoes, grate 
them in a bowl, pour on them half a pint of 
water, and strain the whole through a fine 
strainer or sieve ; let it remain a few minutes 
to settle, then drain off all the water, and pour 
on more. When the potato has settled, 
pour off the last water and then add one 
spoonful more, and stir it with the grated 



328 widdifield's receipts for cooking. 

potato, as for starch. Have ready some 
boiling water, pour the mixture into it 
gradually, stir it all the time ; when it 
becomes of the consistency of jelly, let it boil 
a few minutes longer. Add salt just to taste, 
then sweeten with loaf sugar, and flavor it 
with lemon, or wine, and a little nutmeg. 
This is a delicate nutriment for invalids. 



CARRAGEEN OR IRISH MOSS JELLY. 

404. Wash two handsful of carrageen 
through two or three waters, drain and pour 
on it three pints of boiling water; let it 
simmer until the moss becomes a complete 
pulp, then strain it, and sweeten to taste ; 
after which, add the juice of two large lemons. 

Let it get cold before eaten. 



TAPIOCA. 



405. Take three table-spoonsful of tap- 
ioca, wash and cover it with water, and let 



widdifield's receipts for cooking. 329 

it soak three hours. Pat as much more 
water to it and boil until it is clear ; sweeten 
it with white sugar. It may be eaten a 
little warm, or cold, with or without cream. 



SAGO. 

406. * Pick and wash your sago, and to 
prevent the earthy taste which renders it so 
unpleasant, soak it in cold water for an hour 
or two. Pour off that water, add more, and 
boil it gently until it becomes clear. Sweeten 
it with loaf sugar, and add wine and spice if 
approved. 

SAGO MILK. 

407. Pick and wash your sago, soak it 
for one or two hours in cold water ; pour 
the water off, and boil it gently in new 
milk. It swells so much that a small quan- 
tity is sufficient for a quart of milk. Sweeten 
w r ith loaf sugar, and flavor it to the taste. 



330 widdifield's receipts for cooking. 
MULLED CIDER. 

408. One quart of cider ; 

Four eggs. 

Boil the cider; beat the eggs to a froth, 
and stir them rapidly into the boiling cider ; 
add a few grains of allspice and half a dozen 
cloves. Sweeten it to vour taste. 



MULLED WINE. 



409. One pint of wine ; 

One pint of water ; 

Four eggs. 

Mix the wine and water together, and set 
it over the fire to boil. Beat the eggs well, 
and as soon as the wine boils, stir them in 
rapidly; add a few grains of allspice, and 
sweeten to your taste. 

This is sometimes poured over toast, or 
toast served with it. It is considered very 
nourishing. 



widdifield's receipts for cooking. 331 
ALMOND BEVERAGE. 

410. Blanch half an ounce of sweet 
almonds ; pound them to a pulp in a mortar 
with a tea-spoonful of pulverized sugar. 

Stir into this a pint of water, and if the 
drink should not be sweet enough, a little 
more sugar may be added. 

The water must be stirred into the al- 
mond very gradually, and the drink strained 
through a fine sieve. 



FRESH BUTTERMILK. 



4-11. * Fresh buttermilk may be obtained 
every day, by attending to the following di- 
rections. 

Pour a pint of cream into a quart bottle; 
cork it tightly and keep it in motion, by roll- 
ing it upon a table, as you would a rolling 
pin. 

Loosen the cork three or four times during 
the process, in order to change the air in the 
bottle, as that will facilitate the operation. 



332 widdifield's receipts for cooking. 

When sufficiently churned, strain the 
buttermilk through a fine sieve. 



OATMEAL GEUEL. 



412. Throw a handful of raisins into a 
pint of water; let them boil for five or ten 
minutes. 

Mix two table-spoonsful of sifted oatmeal 
with a little cold water, and pour it into the 
sauce-pan. Let the whole boil fifteen or 
twenty minutes. Add a little salt, and sugar 
to taste; and, if approved, a little wine and 
nutmeg. 

Some prefer gruel without raisins. 



AKKOW HOOT. 



413. Mix two table- spoonsful of arrow 
root to a smooth paste. To one pint of boiling 
water add a little lemon peel, and stir in 
the arrow root while the water is boiling. 



widdifield's receiits for cooking. 333 



Let it cook till quite clear. Sweeten with 
white sugar, and season with wine and nut- 
meg if approved. 

Milk may be used instead of water. 



ARROW ROOT BLANC-MANGE. 

414, Mix two table-spoonsful of arrow 
root with a little cold milk, to the consist- 
ency of a cream, which stir into one quart 
of boiling milk, and flavor with either lemon 
or vanilla, and sweeten to taste. Let it 
boil, and continue stirring until it is quite 
thick and smooth ; then rinse a dish or mould 
with cold water, pour in the mixture and set 
away to get cold. 

Then eat with thick cream and sugar, and, 
if approved, flavored with a little wine. 



PAP OF BOILED FLOUR. 

415. Tie a tea-cupful of flour closely in 
a cloth, and boil it for six hours ; then grate 



334 widdifield's receipts for cooking. 

some of it and mix with cold milk to the 
consistency of thin starch, and stir it into 
boiling milk. When done, sweeten it with 
loaf sugar to taste. 



PAP OF UNBOLTED FLOUR. 

416. Take one table-spoonful of un- 
bolted flour, and mix it with cold water 
about as thick as cream, then stir it into one 
pint of boiling water and let it simmer until 
it becomes perfectly clear. Stir in a little 
salt, and after beating it well, remove it from 
the fire, and add four table-spoonsful of cream 
and sweeten with white sugar to taste. 

This is very nice for children whose di- 
gestive powers are weak. It may be made 
thicker, if preferred, and eaten with cold 
cream. 



widdifield's receipts for cooking. 335' 

SUGARED ORANGES. 

417. Pare and cut them into thin slices, 
and cover thickly with powdered sugar. 



SUGARED LEMONS. 



418. Pare two or more lemous, take off 
the white skin and cut them into thin slices ; 
remove all the seed, and cover them with 
pulverized white sugar. 



STEWED PRUNES. 



419. Wash, and put them into a pipkin 
with sufficient boiling water to cover them, 
and let them stand for two or three hours to 
swell ; then place them on the range, in the 
water in which they were steeped ; let them 
simmer slowly, and when done, sweeten to 
taste. 



336 widdifield's receipts for cooking. 
A COOLING LEMON DRINK. 

420. Pare two lemons, be careful to 
take off all the white skin, cut them in slices 
and pour over them one pint of boiling 
water. 

When cold, strain and sweeten it with 
loaf sugar and, if found to be too sour, add 
cold water. 



HOP SYRUP FOR A COUGH, 

421. To one ounce of hops, and one pint 
of water add one table-spoonful of flaxseed. 
Put all in a sauce-pan, and boil it till 
reduced to one half. Strain it off, add half 
a pint of molasses, or for those who prefer it 
a quarter of a pound of brown sugar. Boil 
this until it becomes a thick syrup. 

When cold take a table-spoonful at a time. 



widdifield's receipts for cooking. 337 
TAMARIND WATER. 

422. Put into a tumbler one table-spoon- 
ful of tamarinds, and fill up with cold water. 
After remaining a short time, this will be 
found a very agreeable drink. 



BARLEY WATER. 



423. Pick and wash two ounces of pearl 
barley, put it in a sauce-pan with one quart 
of water. Let it boil slowly until the barley 
is soft, xthen strain and sweeten to taste. 
A little lemon juice may be added if 
preferred. 



GUM-ARABIC WATER. 

424. Pour a pint of boiling water over 
one ounce of gum-arabic, and the juice of one 
lemon. When cold, sweeten to the taste 
with loaf sugar. If this should prove too 
acid, a little cold water may be added. 
21 



338 widdifield's receipts for cooking. 

TOAST WATER. 

4:25. Toast two slices of bread a nice 
brown, put them into a quart pitcher and fill 
it up with cold water. Cover close and let 
it stand half an hour before used. 



CHICKEN TEA OR CHICKEN WATER. 

426. Take one quarter of a chicken, 
and after removing the skin and fat, put it 
into a pint of water and let it simmer slowly 
until tender; when done, skim it and add 
salt to taste. 



APPLE WATER. 



427. Pare and core three large, tart, 
juicy apples, slice them in a pitcher, and 
pour a quart of boiling water over them. 

Cover it and let it stand till cold. If liked 
a little sugar may be added. 



widdifield's receipts for cooking. 339 

WINE WHEY. 

428. Boil one pint of milk, pour into it 
one gill of wine, let it boil again ; then take 
it from the fire, let it stand for a few mo- 
ments, but do not stir it. Then remove the 
curd, and pour the whey into a bowl and 
sweeten it. 



TAMARIND WHEY. 



429. Mix two table-spoonsful of tama- 
rinds with one of white sugar, which stir 
into one pint of boiling milk; let it simmer 
slowly ten minutes, then strain it through a 
fine sieve, and drink when cold. 



VINEGAR WHEY. 



430. Sweeten four table-spoonsful of 
vinegar with two of white sugar. Stir this 
into a pint of boiling milk. Set it over the 
fire and let it simmer ten minutes. Strain 
it through a fine hair sieve; when cold, if 
not sufficiently sweet, add sugar to tfi°+ r 



340 widdifield's receipts for cooking. 
MUSTARD WHEY. 

431. Mix half an ounce of bruised 
mustard seed with one pint of milk. Boil 
them together, and when the milk becomes 
curdled, strain the whey through a fine hair 
sieve or piece of thin muslin. 

This is sometimes recommended by phy- 
sicians as a stimulant. 



RENNET WHEY 



432. Cut a piece of rennet about half an 
inch square, pour over it two table-spoonsful 
of boiling water. Let it stand half an hour. 
Then take a dessert-spoonful of the water and 
put it in a pint of milk. Place the milk in 
a warm place, and when it becomes a thick 
firm curd, strain it through a fine sieve. 



BLACKBERRY CORDIAL. 

433. Select the ripest blackberries, mash 
them with a wooden spoon or a potato 



widdifield's receipts for cooking. 341 

masher; pour the whole mass into your 
jelly bag, and squeeze out the juice. For 
every quart of juice allow a pound of loaf 
sugar. Put the sugar into a preserving 
kettle, and pour the juice over it. When 
the sugar is all melted, set it on the fire and 
add half an ounce of cloves and half an ounce 
of stick cinnamon. Boil the whole to a thin 
jelly. When it is cold, to every quart of jelly 
add half a pint of French brandy. Stir all 
w^ell together, then strain through a fine 
sieve, and bottle the cordial for use. 



MILK PUNCH. 



434. Put one table-spoonful of Jamaica 
spirits in a tumbler and fill it up with milk. 
Sweeten well, and grate nutmeg on the top. 



MOLASSES POSSET. 



435. Put into a vessel half a pint of 
molasses and one ounce of butter. Put it 



342 widdifield's receipts for cooking. 

on the fire, and let it simmer slowly for a 
few minutes; then stir in the juice of one 
lemon, or a table-spoonful of vinegar. 

This is good for a cold; to be taken a 
table-spoonful at a time. 



BREAD POSSET. 



436. Cut a stale light biscuit or some 
bread into small pieces, pour over sufficient 
cream to saturate it. Sweeten it with white 
sugar, and add a little boiling water. 

Children are very fond of this. 



GINGER TEA. 



437. Take one tea-spoonful of Jamaica 
ginger, over which pour half a pint of boiling 
water; let it simmer for a few minutes, then 
pour off the water, and sweeten to taste. 



widdifield's receipts for cooking. 343 

SWEETBREADS. 

438. Take one or more sweetbreads, 
wash, and put them into a stew-pan and let 
them boil five or ten minutes ; then put them 
in cold water, and when cool, skin, but not 
break them ; then season with salt, dredge 
over a little flour, and fry a light brown on 
both sides. For persons slightly indisposed 
these may be served with potatos mashed 
with a little cream, and seasoned with salt 
to taste. 



ADDITIONAL RECEIPTS. 

SWISS FRITTERS. 

439. Take half a pound of flour, which 
scald with sufficient boiling milk to make it 
into a stiff batter ; after beating until very 
smooth, while warm, add two ounces of but- 
ter. When cool, stir in three gills and a half 
of milk, with six eggs, whisked until thick 



344 widdifield's receipts for cooking. 

and light, then, by degrees, add one pound 
and a quarter of flour. Beat all well to- 
gether with salt to taste. Then with a 
table-spoon, put them into boiling lard 
(taking care they shall not touch) and fry 
them a light brown on both sides. Serve 
hot with wine sauce, nun's butter, or any 
other preferred. 



MOCK CREAM. 



440. Take two quarts of new milk, 
then whisk the whites of five eggs and the 
yolk of one, just sufficiently to incorporate 
them, which stir into the milk gradually; 
place it on the fire and let it come to a slight 
boil, observing to stir it all the time ; then 
take it off and continue stirring until it cools ; 
then strain it through a fine sieve and place 
it on ice to get cold. 

This is very nice, and when carefully made 
cannot be detected from the richest cream. 



widdifield's receipts for cooking. 345 
HOMOEOPATHIC SPONGE CAKE. 

441. Twelve eggs ; 

One pound of sugar ; 

Three quarters of a pound of flour ; 

Three table-spoonsful of water. 
Separate the eggs, beat the yolks, sugar and 
water together until very thick and light ; 
then whisk the whites until stiff and dry, 
which stir in lightly with the flour, half of 
each at a time. Butter and line your pan 
with white paper, put in the batter, and bake 
in a moderate oven. 



BISCUIT FBJTTEES 



442. Take some light sugar biscuit, 
split them in half, saturate them (but not 
sufficiently to fall to pieces) with a custard 
made with six eggs to a quart of milk, 
omitting sugar, then fry them in hot lard a 
light brown on both sides, and eat with wine 
sauce or nun's butter. 



346 widdifield's receipts for cooking. 
HARD BISCUIT. 

443. Two pounds of flour ; 

Two ounces of butter ; 

Two eggs ; 

Haifa tea-spoonful of salt. 

Rub the flour, butter and salt together, 
then add the eggs and as much milk as will 
mix it into a stiff dough. Knead well, roll 
it out quite thin, cut with a round cutter, 
prick them with a fork, place them on tins, 
and bake crisp in a moderate oven. 



WHITE GINGERBREAD. 

444. Two pounds and a half of flour ; 
One pound and a quarter of sugar ; 
Half a pound of butter ; 
One table-spoonful of ginger ; 
Half a tea-spoonful of cinnamon ; 
The yolks of two eggs ; 
Two gills of milk ; 

One table-spoonful of saleratus (see article 
353). 



widdifield's receipts for cooking. 347 

Eub the flour, butter, sugar and ginger to- 
gether; then add all the other ingredients, 
and knead until the dough looks smooth. The 
quantity of milk is small, but after being well 
mixed, will be found sufficient. Eoll into 
thin sheets and cut in any form you please ; 
butter the tins slightly, place them on, but 
do not let them touch, and bake in rather a 
quick oven. 



FRENCH LOAF CAKE. 



445. One pound of sugar ; 

Half a pound of butter ; 

One pound of flour • 

Eight eggs ; 

One cup of cream ; 

The grating and juice of one lemon; 

One tea-spoonful of saleratus (see article 
353). 

Beat the butter and sugar very light, then 
stir in the cream, after which beat in one 
fourth of the flour. Whisk the eggs until 



widdifield's receipts for cooking. 348 

very thick, which add by degrees, then the 
remainder of the flour half at a time, alter- 
nately with the grating and juice of the 
lemon. After beating all well together add 
the saleratus, after which beat but a few 
minutes. Line your pans (either square or 
round) with white paper, and bake in a 
moderate oven. 

This cake is very much liked. 



HOMOEOPATHIC MOLASSES CAKE. 

446. Two and a half pounds of un- 
bolted flour; 

Half a pound of butter ; 

One quarter of a pound of sugar ; 

One table-spoonful of saleratus (see arti- 
cle 353). 

Rub the butter, flour and other ingredients 
together and mix with as much molasses as 
will make a dough. Knead well, make it 
into round cakes, and pat them flat with the 



widdifield's receipts for cooking. 349 

hand ; put them on tins slightly buttered. 
Wash them over with thin molasses and 
water, and bake in a moderate oven. 



RICE SPONGE CAKE. 



447. Eight eggs ; 

One pound of sugar ; 

Half a pound of rice flour ; 

Two table-spoonsful of rose-water ; 

The grating of one lemon. 

Separate the eggs, beat the yolks, sugar, 
lemon and rose-water together until very 
thick and light ; whisk the whites until stiff 
and dry, which stir in lightly with the flour, 
half of each at a time ; butter and paper your 
pan, put in the batter, and bake in a mod- 
erate oven. 



SPANISH DROPS. 



448. Half a pound of butter ; 
One pound of sugar ; 



350 widdifield's receipts for cooking. 

One and a quarter pounds of flour ; 

Five eggs ; 

One tea-spoonful of saleratus (see article 
353); 

Two table-spoonsful of rose-water. 

Beat the butter and sugar until light, then 
stir in the rose-water. Whisk the eggs until 
thick, which add with the flour (alternately), 
half at a time ; after beating well, add the 
saleratus ; then drop on buttered tins with a 
tea-spoon, and bake in rather a quick oven. 



COMPOSITION CAKE. 



449. Half a pound of butter ; 
One pound and a quarter of sugar ; 
One pound and three quarters of flour ; 
Four eggs ; 
One pint of milk ; 
The grating of one nutmeg ; 
Three quarters of a pound of raisins (seeded 
and chopped) ; 

Three quarters of a pound of currants ; 



widdifield's receipts for cooking. 351 

One table-spoonful of saleratus (see arti- 
cle 353). 

Beat the butter and sugar until very light, 
to which add by degrees the milk with one 
fourth of the flour; whisk the eggs until thick, 
and stir in gradually with the remainder of 
the flour ; beat well, then add the spice and 
saleratus. 

Mix the fruit, and add half at a time; when 
well beaten, line your pan with white paper, 
put in the mixture, smooth it even with a 
knife, and bake in a moderate oven. 



SILVER LAKE CUSTARD. 

4-50. Take two pounds of sponge cake 
(baked in a square pan), place it in a deep 
dish ; then take three pints of cream or rich 
milk ; one gill of Madeira wine and sweeten 
to taste, with which saturate the sponge 
cake completely. Have ready an island 
made (see article 223), and with a table- 
spoon, place it on the top of the cake, not 



352 widdifield's receipts for cooking. 

allowing the spoonsful to touch. If in straw- 
berry season, just before going to table, place 
six or eight large strawberries on each spoon- 
ful. Sift white sugar over, and eat out of 
saucers with the remaining cream. This is 
very nice and likewise ornamental. 



BOILED PUDDING 

451. One pint of bread crumbs ; 

Six eggs ; 

Two table-spoonsful of flour ; 

Two ounces of sugar ; 

One ounce of butter ; 

One quarter of a pound of currants. 

Cover the bread crumbs with the milk, 
put them over a gentle fire until perfectly 
soft, then add the butter. Beat them until 
quite smooth ; when cool, add the flour with a 
little salt, then the eggs well beaten, sugar 
and currants. Boil in a bag one hour and a 
half ; when done, dip in cold water, which will 



widdifield's receipts for cooking. 353 

cause it to turn out without breaking. Send 
to table hot, and eat with wine sauce. 



SOFT -GINGEEBEEAD. 

452. One pound of butter ; 

Half a pound of sugar ; 

Twelve eggs; 

One tea-spoonful of cinnamon ; 

Two table-spoonsful of ginger 

Three half pints of molasses ; 

One gill of milk ; 

Two pounds of flour ; 

Two table-spoonsful of saleratus (see arti- 
cle 353). 

Beat the butter, sugar, ginger and cinnamon 
together until light ; then stir in one fourth 
of the flour. Whisk the eggs very thick, and 
add by degrees. Mix the milk and molasses 
together, which stir in gradually, then the 
remainder of the flour, half at a time. Beat 
all well together, then add the saleratus. 
22 



354 widdifield's receipts for cooking. 

Mix well, but not sufficient to destroy the 
lightness produced by the saleratus. This 
quantity is sufficient for two square pans, 
which butter and paper ; put in the batter, 
smooth it on top with a knife, and bake in 
a moderate oven. 



MARLBOROUGH PUDDING. 

453. Six large pippin apples ; 

Six large table-spoonsful of sugar ; 

One quarter of a pound of butter ; 

One quarter of a pound of stale sponge 
cake, crumbed; 

Six eggs ; 

One small nutmeg, grated ; 

The grating and juice of one large lemon. 

Pare, core and quarter the apples, put 
them in an earthen pipkin in half a pint of 
water, to stew; when soft but not broken, 
drain and mash them smooth with the butter; 
when quite cold, add the sugar, sponge cake, 
nutmeg and lemon alternately. Then whisk 



widdifield's receipts for cooking. 355 

the eggs until very thick, which stir in 
gradually. Mix all well together, then put 
it in a buttered dish, and bake in rather a 
quick oven three quarters of an hour. When 
done sift white sugar over. If liked, orna- 
ment with thin slices of citron. 



INDIAN CAKE. 



454. One pound of sugar ; 

Half a pound of butter ; 

Three quarters of a pound of Indian meal 
(very fine) ; 

Half a pound of flour ; 

Eight eggs ; 

Half a pint of milk ; 

One tea-spoonful of cinnamon ; 

One nutmeg; 

One wine-glass of brandy. 

Beat the butter and sugar until very light, 
then add the brandy and spice, after which 
the wheat flour and milk alternately. "Whisk 
the eggs until very thick, which add by de- 



356 widdifield's receipts for cooking. 

grees. Mix well, then add the Indian meal, 
half at a time. Beat all well together. 
Butter and line your pan with white paper, 
put in the mixture, spread it smooth with a 
knife, and bake in a moderate oven about 
three hours, or perhaps two hours and a 
half, according to the heat of the oven. 



BAKED PUDDING 



455. One quart of milk ; 

Eight eggs ; 

Twelve table-spoonsful of flour. 

Separate the eggs, beat the yolks until 
thick, and stir in the milk. Mix the eggs 
and milk with the flour gradually with a 
little salt. Whisk the whites until stiff and 
dry, and stir through lightly, half at a time. 

Butter a pudding dish, pour in the batter, 
and bake in a quick oven. When done, send 
to table hot, and eat with wine sauce, nun's 
butter, or any other preferred. 



widdifield's receipts for cooking. 357 

CALF'S FEET JELLY. 

456. Wash and prepare one set of feet, 
place them in four quarts of water, and let 
them simmer gently five hours. At the ex- 
piration of this time, take them out, and pour 
the liquid into a vessel to cool. When cold 
remove every particle of fat, replace the jelly 
into the preserving kettle, and add one pound 
of loaf sugar, the rind and juice of two 
lemons ; when the sugar has disolved, heat 
two eggs with their shells in one gill of water, 
which pour into the kettle, and boil five 
minutes, or until perfectly clear; then add 
one gill of Madeira wine, and strain through 
a flannel bag into any form you like. 



COTTAGE CHEESE. 



457. Take one or more quarts of sour 
milk, put it in a warm place and let it remain 
until the whey separates from the curd; then 
pour it into a three-cornered bag, hang it up, 



358 widdifield's receipts for cooking. 

and let it drain until every particle of whey 
has dripped from it; then turn it out, and 
mash with a spoon until very fine, after 
which add a little milk or cream, with salt 
to taste ; before sending to table (if liked) 
dredge a little black pepper over the top. 



PEACH FRITTERS. 



458. Take half a pound of flour and 
pour over it boiling water sufficient to make 
it of a consistency to beat smooth, to which 
add while warm a piece of butter about the 
size of a walnut. When cool, whisk six eggs 
until thick and light, which add by degrees 
with three gills and a half of milk. Then 
stir in one pound and a quarter of flour, 
half at a time, with a little salt. Beat all 
well together. Then pare and slice (just 
before wanted) some fine ripe peaches. Take 
out as much batter as will make a sufficient 
number of fritters for the pan at a time, and 



widdifield's receipts for cooking. 359 

stir in lightly, as many slices of peach as you 
think are required to make them nice. By 
putting peaches into all the batter, it would by 
standing a short time become much too thin. 
Have in a frying-pan some boiling lard, put 
in the batter, allowing a table-spoonful for 
each fritter. Do not let them touch, and fry 
them a light brown on both sides. Send 
them to table hot, and eat with butter and 
sugar, or molasses if preferred. 



EGG DRAWN BUTTER. 



459. Whisk one egg until light, to 
which add half a pint of cold water ; then 
set it on the range and let it cook slowly 
until it becomes quite thick, then stir in one 
ounce of butter, with salt to taste. 

Many prefer this to drawn butter made 
with flour. 



360 widdifield's receipts for cooking. 
RICE CAKES. 

460. Take two cups of rice, which pick, 
wash, and boil (over a slow fire) in three 
pints of water until perfectly soft and clear. 
When done, with a spoon mash it very fine 
and add salt to taste. When cool, whisk 
two eggs until light, which add with three 
half pints of milk; then beat in, by degrees, 
six tea-cupsful of flour. After beating all 
well together, stir in one table-spoonful of 
saleratus (see article 353). Bake them the 
size of a breakfast plate, on a griddle as buck- 
wheat cakes. 

When properly made these are very nice 
for either breakfast or tea. 



LAMB STEW. 



461. Take three pounds of lamb chops, 
wash and put tbem into a stew kettle 
with eight white potatoes, and six onions 
pared, washed and cut in half; then add 



WIDDIFIELDS RECEIPTS FOR COOKING. 361 

water sufficient to cover them ; with a spoon 
stir all together and season with salt, black 
pepper and a little cayenne. Dredge in two 
table-spoonsful of flour; after stirring well set 
it over a slow fire, and let it simmer until 
all is well done. This requires to be well 
seasoned, and when done, if not sufficiently 
so more may be added. 



LAMB PIE WITH OYSTERS. 

462. Take two or three pounds of nice 
lamb chops ; wash and put them into a stew- 
kettle with water just sufficient to cover 
them ; then season with salt, black and 
cayenne pepper mixed, and dredge in flour 
sufficient to make the gravy of proper con- 
sistency ; then stew them over a slow fire 
until tender, taking care the gravy does not 
scorch. When done, remove the kettle from 
the fire, and put in twenty-five or more 
oysters, according to the sized pie required, 
first taking them from their liquor and see- 



362 widdifield's receipts for cooking. 

ing that every particle of shell which may 
have adhered has been removed. Stir all 
together, and if not sufficiently seasoned, 
add more to taste. All meat pies require to 
be well seasoned, and with gravy not too 
thin. Otherwise they are insipid. Then 
make a paste of the consistency of one and a 
half pounds of flour to one of butter. For 
family use, when the weather is cold, and 
lard is sweet and hard, one half may be 
taken in place of butter. After making 
the paste as directed in article 156, then roll 
it out moderately thin, and line the sides of 
your dish, which first grease with a little 
butter ; then place in the meat and oysters, 
and pour over the gravy, though not a suf- 
ficient quantity to boil out whilst the pie is 
baking. Then roll out a lid of moderate 
thickness, which place over the top. To 
prevent the gravy from boiling out, press it 
round with the thumb, about one inch from 
the edge, then trim with a sharp knife and 
cut out small points about one inch apart, 



widdifield's receipts for cooking. 363 

or let remain plain as preferred. Cut an open- 
ing in the centre, and turn over the corners ; 
then bar with slips of paste, and bake in 
rather a quick oven. 

When done, let the remaining gravy sim- 
mer a few minutes, then with a spoon, add 
as much through the opening as the pie will 
hold. When done and handsomely browned, 
send to table hot. 



FLOATING SPONGE CAKE. 

463. Six eggs; 

Half a pound of sugar ; 

Six ounces of flour ; 

Two table-spoonsful of water. 

Separate the eggs, and to the yolks add 
the sugar and water, which beat very thick 
and light ; then whisk the whites until stiff 
and dry, which add with the flour, half of 
each at a time, stirring it through very lightly. 
Bake in jelly cake pans, which grease with 



364 widdifield's receipts for cooking. 

fresh butter, and bake in a quick oven. 
When done, take them out of the pans, and 
have ready an island made with the whites 
of six eggs, as directed in article 224 ; place 
three together as for jelly cake, putting a 
layer of the island, about a quarter of an inch 
in thickness, between each. On the top 
place three or four table-spoonsful, not allow- 
ing them to touch, grating a little nutmeg 
over each. Then place it in a large, deep 
china saucer, and just before sending to 
table pour over one pint of cream *or rich 
milk, slightly sweetened with white sugar, 
and flavored with wine and nutmeg to taste. 
One of these placed at each end of the 
table (for dessert) will be found very orna- 
mental, and likewise very nice. 



TRIPE DRESSED AS TERRAPINS. 

464. Scrape and wash three pounds of 
tripe, which boil in salted water until very 



WIDDIFIELDS RECEIPTS FOR COOKING. 365 

tender ; when done, cut it into small pieces, 
and put it in a stew pan with one gill of 
boiling water ; then mix one dessert-spoonful 
of flour with one three ounces of butter 
until very smooth, and stir in half at a 
time, then season with salt, black and red 
pepper, to taste. After letting it simmer a 
few minutes, flavor with Madeira wine, and 
send to table hot. 



TO STEW CHICKENS WHOLE. 

465. Take a large tender chicken, and 
clean as for roasting, wash it through several 
waters, and wipe it dry with a clean towel ; 
then season, in and outside, with salt and 
pepper; have ready as many oysters as the 
chicken will hold, which take out of their 
liquor and after removing all the little parti- 
cles of shell that may adhere, put them into 
a colander and pour over water sufficient to 
rinse them. After letting them drain, season 



366 widdifield's receipts for cooking. 

with salt and pepper ; then, with a fork, fill 
the chicken with as many as it will hold. 
After skewering it tight, put it in a stew- 
kettle with about three half pints of water, 
into which dredge a full table-spoonful of 
flour, observing to stir it well. Then set it 
over a slow fire, and let it stew from one 
and a half to two hours. When about half 
done, season the gravy with salt, black pep- 
per and a little cayenne, with a small blade 
of mace. Keep the kettle closely covered 
and care taken that the gravy does not 
scorch. When done, place it in a deep dish, 
which garnish with sprigs of double parsley, 
and send to table hot. 



CHICKEN DRESSED AS TERRAPINS. 

466. Boil a fine, large, tender chicken ; 
when done, and while yet warm, cut it from 
the bones into small pieces, as for chicken 
salad ; put it into a stew-pan with one gill 
of boiling water ; then stir together, until per- 



widdifield's receipts for cooking. 367 

fectly smooth, one quarter of a pound of 
butter, one tea-spoonful of flour, and the 
yolk of one egg; which add to the chicken, 
half at a time, stirring all well together; 
then season with salt and pepper. After 
letting it simmer about ten minutes, add 
half a gill of Madeira wine, and send to table 
hot. 

This is very nice, and much liked by those 
who are not fond of terrapins. 



BAKED CORN PUDDING, No. 1. 

467. One dozen ears of young corn 
(grated) ; 

Six eggs ; 

One quart of milk. 

Whisk the eggs until quite thick, to which 
add the milk ; then season the corn very 
slightly with salt, and mix all well together 
with two ounces of butter. Butter your 
pudding dish, put in the batter, and bake in 
a quick oven. Send to table hot, and eat 
with butter, or butter and sugar, as preferred. 



368 widdifield's receipts for cooking. 
BAKED CORN PUDDING, No. 2. 

468. One dozen ears of young corn 
(grated) ; 

Three gills of cream ; 

Six eggs ; 

One ounce of butter. 

Separate the eggs, whisk the yolks until 
very thick, to which add the cream ; season 
the corn very slightly with salt, and stir in 
the eggs and cream with one ounce of butter; 
then whisk the whites until very stiff and 
dry, and stir through the batter lightly. 
Butter your pudding dish, put in the batter, 
and bake in rather a quick oven. Send tor 
table hot, and eat with butter, or butter and 
sugar. 



TRIPE WITH OYSTERS. 

469. Clean, scrape, and wash through 
many waters, three pounds of tripe, which 
boil in salted water until very tender. When 
done, cut it into small pieces, and put it into 



widdifield's receipts for cooking. 369 

a stew-pan with half a pint of boiling water, 
then take one quarter of a pound of butter, 
and mix well with one dessert-spoonful of 
flour, which add half at a time ; then season 
with salt and pepper to taste, and for the 
purpose of browning the gravy, stir in one 
dessert-spoonful of sugar, browned until a 
very dark color. After letting it simmer five 
or ten minutes, have ready about fifty broiled 
or pan'd oysters, stir all together, and send to 
table hot. 



NEW ORLEANS GINGERBREAD. 

470. Half a pound of butter ; 
One quarter of a pound of brown sugar ; 
One table-spoonful of ginger ; 
One tea-spoonful of cinnamon ; 
Six eggs ; 

Three gills of molasses ; 
Half a gill of milk ; 
The grating of one orange ; 
Half a pound of flour ; 
23 



370 widdifield's receipts for cooking. 

Half a pound of fine Indian meal ; 

One table-spoonful of saleratus (see article 
353). 

Beat the butter, sugar, spice and orange 
together until light. Mix the wheat and 
Indian meal together, and beat in one fourth, 
whisk the eggs until thick, which add half 
at a time; then stir the molasses and milk 
together and add gradually; then the re- 
maining wheat and Indian meal, one half at 
a time; after beating all well together, 
stir in the saleratus, which mix well through, 
but not sufficient to destroy the lightness 
produced. Butter and line your pan (either 
square or round) with white paper, put in 
the batter, smooth over the top with a knife, 
and bake in a moderate oven. 



APPLE JELLY. 



471. Take nice pippin apples, wash and 
core, but not pare them. Cut them in quar- 






widdifield's receipts for cooking. 371 

ters, and stew them in water sufficient to 
cover them, until perfectly soft ; then strain 
all together through a fiue strainer, return it 
to the kettle, and to every pint of juice, add 
one pound of loaf sugar, stirring it constantly 
until the sugar is entirely dissolved. Then 
add half an ounce of dissolved Kussian isin- 
glass, and let it boil until it becomes a jelly. 
When done, put it into tumblers and paste 
paper over. 

This is very nice, and, if carefully made, 
will keep a long time. 



JELLY CAKE. 



472. Ten eggs; 

One pound of sugar ; 

Three quarters of a pound of flour ; 

The grating of half a nutmeg. 

Whisk the eggs, yolks and whites to- 
gether until very light ; then put in the sugar 
and nutmeg, and beat until very thick ; after 
which, stir in the flour (very lightly,) half 



372 WIDDIFIELDS RECEIPTS FOR COOKING. 

at a time. Butter jelly cake pans, put in a 
sufficient quantity of batter to fill without 
having them too full, and bake in a quick 
oven , when done, take them out of the pans, 
and place three together with any kind of 
jelly or jam preferred. Sift sugar over the 
top, or ornament with icing if liked. 



TO BOIL EGGS. 



473. To try the freshness of eggs, put 
them into a pan of cold water; those that 
sink are the best. Always let the water 
boil before putting the eggs in. Three min- 
utes will boil them soft. Four minutes the 
whites will be completely done, and in six 
minutes they will be sufficiently hard for 
garnishing salads, and dishes requiring them. 



widdifield's receipts for cooking. 373 

BEEF STEAK WITH MUSHROOMS 

474. Take one quart of fresh mush- 
rooms, skin and wash them carefully through 
several waters, put them into a stew-pan 
with no more water than that which ad- 
heres to them. Then season with salt and 
pepper, and dredge through them a dessert- 
spoonful of flour, stirring very lightly ; when 
about half done, add about two ounces of 
fresh butter. Broil one or more sirloin 
steaks, which, when done, place on a well 
heated dish, and season with salt and 
pepper, and baste with butter; then pour 
over the mushrooms and send to table hot. 



TO PRESERVE PINE APPLES. 

475. Take two or three fine ripe pine- 
apples, which wash, but neither pare or take 
off the leaves. Put them whole into a pre- 
serving kettle with cold water sufficient to 
cover them ; then place them over a slow 



374 widdifield's receipts for cooking. 

fire, and let them boil until perfectly tender 
all through. Then take them out, and let 
them drain. When quite cool, take off the 
leaves and pare them, then after cutting 
them in half, divide them again into quarters. 
Should there be any hardness on any of the 
pieces, remove it. Weigh them, and to every 
pound of pine-apple allow one pound of the 
best loaf sugar, which must be pounded 
until quite fine ; then with it cover the bot- 
tom of a large dish, on it place a layer of 
pine-apple, then a layer of sugar, until all the 
pieces are covered, reserving a layer of sugar 
for the top ; in this way let them remain for 
twenty-four hours. Then remove them from 
the syrup, and let them drain ; after which, 
place them in small jars. Put the syrup 
into the preserving kettle, and let it boil 
slowly, being particular to skim, until the 
scum ceases to rise ; then pour while hot an 
equal quantity in each jar. When per- 
fectly cool, paste paper over each, and keep 
in a dry, cool place. 



WIDDIFIELD'S RECE1TTS FOR COOKING. 375 
FRIED CHICKEN WITH OYSTERS. 

476. Take a nice tender chicken, open 
it down the back, and after cleaning it well 
pound all the bones quite flat; then wash, 
and wipe it dry on a clean towel ; after 
which, season with pepper and salt, and fry 
slowly in sweet lard until well done, and a 
fine brown on both sides. Then put it on a 
dish and place it where it will keep warm. 

Should any brown particles remain in the 
pan remove them, and pour in one gill of hot 
water, and dredge in one tea-spoonful of flour, 
stirring it all the time. Have ready about 
twenty-five large oysters, which remove from 
their liquor, and put into the pan with the 
gravy ; then let them simmer until the oys- 
ters are sufficiently cooked, observing to stir 
them all the time. When done, pour them 
over the chicken, and send to table hot. 



376 widdifield's receipts for cooking. 

CORN OMELET. 

477. Boil one dozen ears of young corn 
twenty minutes ; when done and cold, grate 
it quite fine and season moderately with salt ; 
then separate five eggs and beat the yolks 
until very thick, to which add one gill of 
cream or rich milk. After mixing well, 
then with a spoon stir it by degrees, into the 
corn. Whisk the whites until stiff and dry, 
which stir lightly through, half at a time. 
Have ready in a frying pan, an equal quan- 
tity of lard and butter, boiling hot. Then 
pour in the mixture, and fry quickly. When 
done take it out of the pan, place it on a 
heated dish, and send to table hot. 



*«■•• » 



TO BROIL OYSTERS, 



478. Take some very fine large oysters, 
put them in a colander, and after pour- 
ing over sufficient water to rinse them, 
with a fork place them on a clean towel, 



widdifield's receipts for cooking. 377 

and with another, cover, and press them 
lightly, to absorb all the moisture. Then 
place them on a gridiron made for that pur- 
pose, which must be buttered previous to 
placing on the oysters. Put them over a 
clear fire, and as soon as ]ightly tinged, turn 
over the gridiron quickly. A few minutes 
will cook them. When done, place them on 
a heated dish, season with salt, black and 
red pepper mixed, and baste with sweet 
butter ; then send to table hot. 



SMYRNA PUDDING. 



479. Take the inside of a small loaf of 
baker's bread, put it into a deep pan, with 
two ounces of butter. Pour over it one pint 
of boiling milk; after remaining a sufficient 
length of time to become completely satu- 
rated, with a spoon mash it until very 
smooth and fine. Whisk six eggs until thick 
and light, which stir in gradually ; then add 



378 widdifield's receipts for cooking. 

one quart of milk; mix all well together, 
and sweeten to taste. Pour the mixture into 
a pudding dish, sift a little cinnamon over 
the top and bake in a quick oven. When 
done and cold, have ready some fine ripe 
peaches, which pare, slice and sugar. Just 
before sending the pudding to table, place as 
many on the top as the dish will con- 
veniently hold, and sift over white sugar. 
This pudding is very nice, and much liked 
by all who have eaten it. 



■<■»♦»► 



TO PRESERVE GREEN GINGER. 

480. Take one pound of green ginger, 
put it every night and morning, for ten days, 
into fresh boiling water ; after taking off all 
the outside skin, boil it in water until tender; 
slice it moderately thin, and make a syrup of 
one pound of loaf sugar, half a pint of water, 
with sufficient dissolved Russian isinglass to 
clarify. Then put in the ginger, and boil 



widdifield's receipts for cooking. 379 

until clear. When done, put into tumblers, 
and as soon as cold, cover with brandy paper, 
tie close, and keep in a cool place. 



TERRAPINS, No. 1. 

481. Take two or more terrapins, put 
them into a kettle of boiling water, and let 
them simmer about ten minutes ; then take 
them out, and remove all the loose skin and 
nails. Throw out the water in which they 
were boiled, rinse the kettle, and fill with 
other, boiling hot ; then wash the terrapins 
in tepid water, return them to the kettle, 
salt the water, and let them boil until per- 
fectly tender. The length of time required 
to boil a terrapin, depends upon its size and 
age. When sufficiently done, the claws will 
be very tender and the body split at the side. 
When cool, take off the shell, and clean the 
terrapin very carefully, removing the sand- 
bag, gall, and all the spongy parts ; then cut 



380 widdifield's receipts for cooking. 

the meat into small pieces and put it into a 
stew-pan with salt, cayenne and black pepper 
to taste, adding one quarter of a pound of 
fresh butter to each terrapin ; then place it over 
a clear fire, and stir until it becomes hot, and 
the butter entirely melted; then add half a 
pint of the best Madeira or sherry wine to four 
terrapins ; stir all well together, and if not 
sufficiently seasoned more may be added. 
As soon as it comes to a boil, add one table- 
spoonful of cream to each terrapin ; remove 
it from the fire, stir well and send to table 
hot in a covered dish. 



TERRAPINS, No. 2. 



482. Take three terrapins, boil and 
clean as above directed ; after cutting up the 
meat (omitting the entrails) very fine, put it 
into a stew-pan with two tea-spoonsful of 
flour, stirred into three quarters of a pound of 
fresh butter, until perfectly smooth ; place it 



widdifield's receipts for cooking. 381 

over a clear fire, and season with salt, black 
and cayenne pepper to taste ; as soon as it 
comes to a boil add one gill and a half of 
Madeira wine. Mix well, let it simmer a 
few minutes ; then remove it from the fire, 
and send to table in a heated (covered) dish. 



BRANDY PEACHES, No. 2. 

483. Take large heath peaches, and put 
them into hot lie made with pearlash, and 
after letting them remain a short time, rub 
off the outside skin of every peach with a 
coarse towel and drop them into cold water. 
Then make a syrup, and to every pound of 
peaches allow three quarters of a pound of 
loaf sugar; take half, and in it boil the 
peaches until perfectly tender. Then add 
the remaining syrup; after letting them sim- 
mer two or three minutes longer, remove 
the peaches carefully from the kettle, and 
place them on a large dish ; then to two 



382 widdifield's receipts for cooking. 

thirds syrup, add one third of the best white 
French brandy ; then remove the syrup from 
the fire, put the peaches into small glass jars, 
with an equal proportion of the syrup in each. 
When perfectly cool, cover close, and keep in 
a dry, cool place. 



PEPPER SAUCE, 



484. Take two dozen peppers, and cut 
them up fine, with double the quantity of 
cabbage ; one root of horse-radish grated ; one 
handful of salt; one full table-spoonful of 
mustard seed ; one table-spoonful of allspice ; 
one dessert-spoonful of cloves ; two table- 
spoonsful of sugar, and a little mace. Boil 
the spice and sugar in two quarts of the 
best cider vinegar, which as soon as removed 
from the fire, and while yet boiling, pour 
over the other ingredients. 

When cold, put it in jars, cover close, and 
keep in a cool place. 



widdifield's receipts for cooking. 383 
BOSTON POUND CAKE. 

485. One pound of sugar ; 

Three quarters of a pound of butter ; 

One pound of flour ; 

Six eggs ; 

One cup of cream or rich milk ; 

One tea-spoonful of saleratus (see article 
353); 

The grating of two lemons. 

Beat the butter and sugar until very light, 
to which add gradually the cream and lemon, 
with one fourth of the flour. Whisk the 
eggs until thick, and stir in one third at a 
time ; after mixing well, add the remaining 
flour. Beat all well together ten or fifteen 
minutes, then stir in the saleratus thoroughly, 
without much beating. Butter and paper 
your pan, put in the batter, spread it over 
smooth with a knife, and bake in a moderate 
oven. 



384 widdifield's receipts for cooking. 

REED BIRD DUMPLINGS. 

486. Prepare very carefully, one dozen 
or more reed birds; wash them through 
several waters, and season with salt, black 
pepper and dredge with flour. Then make a 
light crust as for apple dumplings, roll out a 
piece of moderate thickness, and about the 
size of a saucer, in which place two birds, 
and between them a small piece of butter 
with six large oysters, seasoned with a little 
salt and pepper. Tie each one in a dumpling 
cloth, drop them into boiling water, and let 
them continue boiling for one hour; then 
take them out of the kettle, remove the 
cloths carefully, and send to table hot. 



FARINA PUDDING. 



487. One quart of milk ; 
One tea-cup and a half of farina 
Seven eggs ; 
Two ounces of butter; 



widdifield's receipts for cooking. 385 

Three table-spoonsful of white sugar ; 

One table-spoonful of rose-water ; 

The grating of one fresh orange. 

Put the farina into a bowl, and with a 
part of the milk, make it about the con- 
sistency of cream ; the remainder, place over 
a slow fire in a farina kettle, and as soon as 
it comes to a boil, stir in the farina gradually. 
Three or five minutes will cook it ; then re- 
move it from the fire, and stir in the butter 
with a little salt. Separate the eggs, and 
to the yolks add the sugar, which beat until 
light. When the farina is sufficiently cool, 
stir them in by degrees, with the rose-water 
and orange. Whisk the whites until stiff 
and dry, and mix through lightly, half at a 
time. Butter your pudding dish, put in the 
mixture, and bake in a quick oven three- 
quarters of an hour. Eat with wine sauce, 
or nun's butter. 
24 



386 widdifield's receipts for cooking. 

CORH EEITTEES. 

488. Take one dozen ears of young 
corn, cut the grains down the centre, and 
scrape all the corn off the cob ; stir in gradu- 
ally two table-spoonsful of flour, three eggs 
beaten light, salt and pepper to taste. Mix 
all well together. Allow one table-spoonful 
for each fritter. Fry in boiling lard, and 
send to table hot. These are very nice for 
breakfast, and may be prepared the night 
previous. 



PAN'D OYSTERS. 



489. Take fifty large oysters, remove 
every particle of shell which may adhere to 
them, put them into a colander, and pour 
over a little water to rinse them. After 
letting them drain, put them into a stew- 
pan with a quarter of a pound of butter, salt, 
black and red pepper to taste. Put them 
over a clear fire, and stir while cooking. As 



widdifield's receipts for cooking. 387 

soon as they commence to shrink, remove 
them from the fire, and send to table hot, 
in a well heated (covered) dish. ' 



SWEETBREADS WITH TOMATOS. 

490. Take two large sweetbreads, put 
them into scalding water. After remaining 
a few minutes, take them out, and put them 
into cold water ; when cool, skin, but do not 
break them. Put them into a stew-pan 
with one gill and a half of water, and season 
with salt, cayenne and black pepper to 
taste. Place them over a slow fire, mix one 
large tea- spoonful of browned flour with a 
small piece of butter, until quite smooth, 
which add with a small blade of mace. 
Stir the butter and gravy well together, 
and if not sufficiently seasoned, more may 
be added. After letting them stew slowly 
for half an hour, set the stew pan into a 
quick oven, and when the sweetbreads are 



widdifielb's receipts for cooking. 388 

nicely browned, place them on a dish, and 
pour the gravy into half a pint of stewed 
tomatos, thickened with one dessert-spoon- 
ful of flour, mixed with a small piece of 
butter, and seasoned with salt and pepper. 
Then strain it through a small wire sieve 
into the stew-pan ; let it come to a boil, and 
stir until done. Then pour it over the 
sweetbreads, and send to table hot, in a 
well heated dish. 



PEA SOUP. 



491. Shell half a peck of peas, and put 
them into five half pints of boiling water. 
Mix one table-spoonful of flour, with three 
ounces of butter, until smooth, and stir in, a 
few minutes before the peas are done ; then 
add one table-spoonful of white sugar, and 
season with pepper and salt to taste. Serve 
hoi 



widdifield's receipts for cooking. 389 

SWEETBREADS (FRENCH STYLE). 

492. Take three large sweetbreads, put 
them into hot water, and let them boil ten 
minutes ; when cool, skin, but do not break 
them. Season with salt and pepper, and 
dredge over a little flour; then fry them 
slowly in butter, a light brown on both sides. 
When done, place them on a dish, and re- 
move all the brown particles from the pan 
(retaining the butter) ; then pour in, while 
off the fire, one gill of boiling water, and 
dredge in one dessert-spoonful of browned 
flour, stirring it all the time. Then season 
with salt and pepper to taste; mix well, 
and just before removing it from the fire, 
stir in gradually two table-spoonsful of Ma- 
deira wine. After dredging in the flour, 
and seasoning the gravy, as soon as it comes 
to a boil, stir in the wine ; while boiling hot, 
pour it over the sweetbreads, and send to 
table in a well heated (covered) dish. 



390 widdifield's receipts for cooking. 
BALLOONS. 

493. One pint of milk ; 

Three eggs ; 

One pint of flour. 

Separate the eggs, beat the yolks until 
light, and mix with the milk, and stir into 
the flour gradually. Beat it well with one 
salt-spoonful of salt ; then whisk the whites 
until stiff and dry, and stir through lightly, 
half at a time. Butter small cups, fill them 
half full of the mixture, and bake in a quick 
oven. When done, turn them out of the 
cups, place them on a heated dish, and send 
to table hot. Eat with wine sauce, or nun's 
butter. 



FRANKLIN BUNS. 



494. Six ounces of butter ; 
Three quarters of a pound of sugar ; 
Half a pound of flour ; 
One gill of cream ; 



widdifield's receipts for cooking. 391 

One wine-glassful of rose-water; 

One wine-glassful of wine ; 

The grating of one nutmeg ; 

Two yeast powders (white and blue) . 

Beat the butter and sugar until light, stir 
in the cream gradually with half the flour ; 
then whisk the eggs until thick, and add 
with the remaining flour, half at a time; 
beat well. Then take the yeast powders 
(the blue paper first), and mix with the 
wine-glass of rose-water, which stir in gradu- 
ally ; then the other yeast powder (the white 
paper), which mix with the wine, and add 
in like manner, with the nutmeg. After 
beating all well together, butter a square 
pan, put in the mixture, and bake in a mod- 
erate oven. When done, sift over white 
sugar, and cut into squares. 



392 widdifield's receipts for cooking. 

ALL SORTS. 

495. Take pickled peppers, cabbage, 
mangoes, nasturtions, beans, green and red 
tomatos, small pickles, radish pods, small 
onions, and celery, a portion of each ; cut them 
up fine, and mix all well together. Then add 
one root of horse-radish cut into fine slips, 
with six or eight small red peppers, cloves, 
stick cinnamon, allspice, and a few whole 
black pepper grains. Stir well together, then 
put in glass jars, and cover with cold cider 
vinegar, adding one table-spoonful of sugar to 
each quart of vinegar. 



JELLY CHEESE. 



4-96. Clean very carefully two sets of 
pigs feet, put them into hot salted water 
sufficient to cover them, let them boil slowly 
until perfectly tender, and the meat falls 
from the bone. Then put them on a dish 
and take out all the bones, cut up the meat 



widdifield's receipts for cooking. 393 

into small pieces, and return it to the kettle, 
and stir well with two quarts of the liquor 
in which they were boiled. Then season 
with salt, cayenne, sage, sweet marjoram, 
and four or five red peppers, cut fine. 

Stir all well together, and after letting it 
simmer slowly ten minutes, put it into deep 
dishes ; when cold, cut into slices, and 
warm in a pan with a little vinegar, or eat 
cold, as preferred. 



VENISON STEAKS, No. 2. 

497. Wash two steaks, season with salt, 
black and red pepper mixed, and fry a light 
brown or both sides. When done, place 
them on a dish, and dredge into the pan 
one dessert-spoonful of browned flour, to 
which add gradually one cupful of boiling 
water; stir well, and season to taste. As 
soon as it comes to a boil, flavor nicely with 
either sherry or Madeira wine; then pour 



394: widdifield's receipts for cooking. 

it over the steaks while hot. Garnish the 
top of each with currant jelly, and send to 
table on a well heated dish. 



ONION STEW. 



498. Pare, wash, and slice eight or ten 
onions; put them into a stew-pan with six 
white potatos, pared, washed, and cut in 
half. Dredge in one table-spoonful of flour, 
and season with salt and pepper. Then 
pour in one pint of water, stir all together, 
cover close, and let them simmer slowly, 
until well done. Then stir through (lightly) 
two ounces of fresh butter, and if not suffi- 
ciently seasoned, more may be added. Serve 
hot, in a covered dish. 



LADY FINGERS. 



499. Ten eggs ; 
One pound of sugar ; 



widdifield's receipts for cooking. 395 

Three-quarters of a pound of flour ; 

Beat the eggs with the sugar until very 
thick and light ; then stir in the flour, half 
at a time. With a tea-spoon, put them on 
white paper in the usual form; sift over 
white sugar, and bake in a quick oven ; 
when done, take them off with a knife, put 
two together, and place them on tins, to cool. 



SWEETMEAT DUMPLINGS. 

500. Take peaches, plums, quinces, 
cherries, or any other sweetmeat. Make a 
light crust, and roll a small piece of mod- 
erate thickness, and fill with the fruit, in 
quantity, to make the size of a peach dump- 
ling. Tie each one in a dumpling cloth, 
drop them into hot water, and boil half 
an hour. When done, remove the cloth, 
send to table hot, and eat with cream. 



396 widdifield's receipts for cooking. 
CALF'S LIVER FRIED AS OYSTERS. 

501. Cut the liver moderately thin, and 
about the size of large oysters. "Wash, put 
it into hot water slightly salted, and let it 
boil five or ten minutes. Then remove it 
from the kettle, let it drain, and fry as 
oysters (see article 30). 

Calf's liver fried as sweetbreads (see arti- 
cle 492) makes a very nice dish, and much 
admired by all who have eaten it. 



THE END 



INDEX. 



A la mode beef, 6Q. 
Almond beverage, 331. 
biscuit, 260. 
pudding, 151. 
sponge cakes, 287. 
A. P's, 277. 
All sorts, 392. 
Apples, baked, 195. 

dried, to stew, 135. 
Apple dumplings, 174. 
fritters, 179. 
jelly, 220. 
marmalade, 214. 
Apples, preserved, 207. 
Apple pudding, 153. 

sauce, 137. 
Apples, stewed, 197. 
Apple water, 338. 
Apricots, preserved, 206. 
Arrow root, 332. 

blanc-mange, 333. 
Artichokes, pickled, 125. 

B. 

Baked apples, 195. 



Baked beans, 314. 

chicken pie, 162. 
corn pudding, No. 1, 367. 
No. 2, 368. 
fillet of veal, 72. 
pears, No. 1, 198. 
No. 2, 198. 
shad, 44. 
tomatoes, 113. 
Balm tea, 323. 
Balloons, 390. 
Barley water, 337. 
Batter cakes of unbolted flour, 

224. 
Beans and pork, 40. 
baked, 314. 
boiled, dried, 117. 
pickled, 124. 
Baked pudding, 356. 
Beef, a la mode, 66. 
to cure, 300. 
essence of, 320. 
Beef's kidney fried, 71. 
Beef, roast, 64. 

round of, 65. 
shin of, soup, 35. 
(397) 



398 



INDEX. 



Beef steaks with onions, 69. 
steaks, 68. 

with mushrooms, 
373. 
tea, 324. 
Beets, 108. 

Beverage, almond, 331. 
Biscuit, almond, 260. 
hard tea, 239. 
milk, 240. 
plain crisp, 238. 
soda, 277. 
sugar, 281. 
Yorkshire, 241. 
Blackberry cordial, 340. 

jam, 216. 
Black currant jam, 217. 
jelly, 222. 
Blanc-mange, arrow root, 333. 
Boiled cabbage, 107. 
calf's feet, 76. 
crabs, 51. 
fowls, 95. 
ham, 100. 
leg of mutton, 81. 
lobster, 50. 
potato pudding, 165. 
pudding, 164, 352. 
rice pudding, 168. 
rock fish, 47. 
tongue, 71. 
tripe, 41. 
turkey, 91. 
Boston cake, 258. 

pound cake, 383. 
fruit cake, 257. 
Brandy peaches, 212. 



Bread, corn, 228. 

to make, 305. 

omelets, small, 806. 

posset, 342. 

rye, 303. 
Breakfast rolls, 233. 
Breast of veal, to roast a, 74. 
Broiled calf's liver, 77. 

chicken, 98. 

rabbit, 88. 

shad, 48. 
Broth, chicken, 321. 
Black cake, 283. 
Brown rice, 191. 
Brown soup, 320. 
Buckwheat cakes, 224. 
Buns, plain, 251. 

Spanish, 252. 
Franklin, 390. 
Burgess cake, 283. 
Butter, drawn, 129. 

nun's, 135. 
Buttermilk, fresh, 331. 

C. 

Cabbage, boiled, 107. 
Cake, a good loaf, 265. 

almond sponge, 287. 

batter, of unbolted flour, 
224. 

Boston, 258. 

Boston fruit, 257. 

buckwheat, 224. 

burgess, 283. 

cheese, 154. 

citron, 273. 

cocoa-nut, 278. 



INDEX. 



399 



Cake, cocoa-nut pound, 250. 
codfish, 49. 
composition, 350. 
currant, 259. 
federal, 267. 
flannel, 225. 
fruit, 255. 
German, 280. 
ginger pound, 249. 
hard honey, 271. 
icing for, 245. 
Indian mush, 236. 
johnny, or journey, 234. 
lady, 285. 
lemon sponge, 288. 
Madison, 274. 
plum, 269. 
pound, No. 1, 246. 

No. 2, 247. 

No. 3, 248. 
queen, 265. 
rice pound, 248. 
rock, 292. 
rye batter, 228. 
Scotch, 269. 
seed, 266. 
short, 238. 
Shrewsbury, 264. 
simple Indian, 237 

seed, 273. 
soft honey, 272. 
sponge, 286. 
Swiss, 270. 
vanilla, 260. 
Washington, 254. 
Calf's head, 75. 

liver broiled, 77. 



Calf's liver fried, 76. 

fried as oysters, 396. 
feet boiled, 76. 
jelly, 357. 
Candy fruits, to, 298. 
Caper sauce, 130. 
Carrageen jelly, 328. 
Catsup, mushroom, 131. 

tomato, 132. 
Cauliflower, 107. 
Charlotte, 182. 

de russe, 183. 
Italian, 183. 
Cottage cheese, 357. 
Cheese cakes, 154. 
Cherry dumplings, 175. 
Cherries, pickled, 129. 

preserved, 208. 
stewed, 196. 
Chicken, broiled, 98. 
broth, 321. 
fricassee, 97. 
fried, 99. 
pie, 162. 
pot pie, 160. 
salad, 309. 
soup, 37. 
stewed, 96. 

with rice, 98. 
dressed as terrapins, 

366. 
tea or chicken water, 
338. 
Chinese rice, 109. 
Chocolate, 317. 
Chops, lamb, 84. 
mutton, 83 



400 



INDEX. 



Cider, mulled, 330. 
Citron cake, 273. 

pudding, 152. 
Clam fritters, 61. 

soup, 54. 
Clifton loaf, 268. 
Cocoa, 319. 
Cocoa-nut cake, 278. 

pound cake, 250. 
pudding, 148. 
Cod fish cakes, 49. 
salted, 48. 
Coffee, 318. 
Cold custard, 186. 

in cups, 187. 
Cold slaw, 110. 
Composition cake, 350. 
Cordial, blackberry, 340. 
Corn bread, 228. 
fritters, 386. 
omelet, 376. 
oysters, 106. 
soup, 40. 
Crabs, boiled, 51. 

soft, 52. 
Cranberry jelly, 219. 
sauce, 136. 
Cranberries, preserved, 205. 
Crullers, 262. 
Crumpets, 314. 
Cucumbers, pickled, 118. 
Cup custards, No. 1, 184. 
No. 2, 185. 
Cups, rice, 188. 
Cure, beef, to, 300. 
shad, to, 46. 
Cure ham, to, 298. 



Currant cake, 259. 

jelly, 221. 

Custard, cold, 186. 

in cups, 187. 
cup, No. 1, 184. 
No. 2, 185. 
egg, 159. 
French, 187. 
frozen, 189. 
pudding, a very nice, 

169. 
pudding, with fruit, 

170. 
snow, 190. 
Cutlets, veal, 78. 

with oysters, 79. 
with tomatoes, 80 
Cymlings, or squashes, 103. 

D. 
Dish of snow, 191. 
Dough-nuts, 279. 

German, 279. 
Drawn butter, 129. 
Dried apples, to stew, 135. 

cherries, to prepare for 

pies, 299. 
currants, to clean, 301. 
herbs, 307. 
peaches, to stew, 136. 
rusk, 282. 
Dry succotash, 112. 
Ducks, to roast, 93. 

wild, 93. 
Dumplings, a good paste for, 
144. 
apple, 174. 



INDEX. 



401 



Dumplings, cherry, 175. 

peach, 173. 

reed bird, 384. 

quince, 175. 

rice, 174. 
Dyspeptic gingerbread, 322. 

E. 

Egg and milk, 325. 
drawn butter, 359. 

wine, 325. 
custard, 159. 
pickled, 127. 
plant, 103. 

dressed as oysters, 
105. 
Eggs, poached, 300. 
Egg sauce, 131. 
Eggs, to boil, 372. 
Essence of beef, 320. 
oyster, 321. 

F. 

Farmers' rice, 192. 
Federal cake, 267. 
Feet, calf's, boiled, 76. 

pig's, fried, 85. 
Fish, boiled rock, 47. 
cod, cakes, 49. 
salted, 48. 
pan, fried, 52. 
Flannel cakes, 225. 
Flaxseed tea, 323. 
Floating island, No. 1, 193. 
No. 2, 194. 
Florendines, 156. 
25 



Fowls, boiled, 95. 
roast, 95. 
French custard, 187. 
pudding, 171. 
rolls, 230. 
straws, 263. 
Fricasseed chicken, 97. 
Fried calf's liver, 76. 
chicken, 99. 
ham with eggs, 100. 
Indian mush, 236. 
chicken with oysters, 375 
oysters, 58. 
pan fish, 52. 
pig's feet, 85. 
potatoes, No. 1, 115. 
No. 2, 115. 
sausages, 87. 
sweetbreads, 77. 
tripe, 70. 
veal, 79. 
Fritters, 176. 

Swiss, 343. 
apple, 179. 
peach, 358. 
clam, 61. 
corn, 386. 
Indian, 178. 
biscuit, 345. 
orange, 179. 
oyster, 180. 
pine apple, 180. 
salsify, 104. 
Spanish, 177. 
Frozen custard, 189. 
Fruit cake, 255. 
French loaf cake, 347. 



402 



INDEX. 



Fruit cake, Boston, 257. 
Floating sponge cake, 363. 
Fruit, to candy, 298. 
Fruit, iced, 303. 
Fry, sweetbreads to, 77. 

G. 

German cake, 280. 

dough-nuts, 279. 
puffs, 176. 
Ginger pound cake, 249. 
Gingerbread, common, 289. 
dyspeptic, 322. 
plain, No. 1, 290. 
No. 2, 291. 
Ginger tea, 342. 

to preserve, 378. 
nuts, 288. 
Good paste for dumpling, 144. 
Goose, roast, 92. 
Green gages, 212. 
Gruel, oatmeal, 332. 
Gum Arabic water, 337. 

H. 
Ham, boiled, 100. 

to cure, 298. 

fried with eggs, 100. 
Hard biscuit, 346. 

tea biscuits, 239. 
Homoeopathic molasses cake, 

348. 
Haslet sauce for roast pig, 133. 
Head, calf's, 75. 
Herbs, dried, 307. 
Herring, potted, 47. 



Hominy, 313. 
Honey cake, hard, 271. 
soft, 272. 
Homoeopathic sponge cake, 345. 
Hop syrup for a cough, 336. 
Hot slaw, 109. 

I. 

Iced fruits, 364. 
Icing for cake, 245. 
Indian cake, 355. 
Indian cakes, simple, 237. 

fritters, 178. 

meal pudding, 146. 

muffins, 227. 

mush, 235. 

cake, 236. 

pone, 234. 
Italian charlotte, 183. 

J. 

Jam, blackberry, 216. 

black currant, 217. 

peach, 217. 

pine apple, 214. 

raspberry, No. 1, 215. 
No. 2, 216. 
Jelly, apple, 220. 

black currant, 222. 

carrageen, 328. 

cranberry, 219. 

currant, 221. 

lemons in, 220. 

oranges in, 219. 

potato, 327. 

quince, 218. 



INDEX. 



403 



Jelly, Tapioca, 327. 

cheese, 392. 

wine, 326. 

cake, 371. 
Johnny, or journey cakes, 234. 
Jumbles, 285. 

K. 

Kale cannon, 107. 
Kidney, beef's, fried, 71. 
Kisses, 293. 

L. 

Lady cake, 285. 

fingers, 394. 
Lamb chops, 84. 

pie with oysters, 361. 
leg of, to roast, 82. 
soup, 41. 
stew, 360. 
Lard, to extract the salt from, 

297. 
Leg of mutton, 81. 

boiled, 81. 
lamb to roast, 82. 
Lemon drink, a cooling, 336. 
Lemons in jelly, 220. 
Lemon pudding, 147. 

sponge cake, 288. 
sugared, 335. 
syrup, 223. 
Liver, calf's, broiled, 77. 

fried, 76. 
Loaf cake, a good, 265. 

Clifton, 268. 
Lobster, boiled, 50. 
mock, 302. 



Lobster, salad, 50. 

Loin of \eal, to roast, 74. 

M. 

Macaroons, No. 1, 292. 
No. 2, 293. 
Marlborough pudding, 353. 
Madison cake, 274. 
Mangoes, pickled, 120. 
Marmalade, apple, 214. 

quince, 213. 
Mashed potatoes, No. 1, 114. 
No. 2, 114. 
turnips, 108. 
Meat, minced, 311. 
sausage, 312. 
Mervells, 261. 
Milk biscuit, 240. 
punch, 341. 
sago, 329. 
toast, 235. 
Mint sauce, 131. 
Mince meat, 311. 
Mock lobster, 302. 
cream, 344. 
Molasses posset, 341. 
Meringues, 275. 
Muffins, 222. 

Indian, 227. 
Mulled cider, 330. 
wine, 330. 
Mush, Indian, 235. 

fried Indian, 236. 
Mushroom catsup, 131. 
pickled, 126. 
stewed, 111. 
Mustard, to prepare, 304. 



404 



INDEX. 



Mustard whey, 340. 
Mutton chops, 83. 

leg of, 81. 

boiled, 81. 

steaks, 83. 
I 

I N. 

Nasturtions, pickled, 126. 
Nun's butter, 135. 
New Orleans gingerbread, 369. 
Nun's puffs, 181. 

0. 

Oatmeal gruel, 332. 
Omelet, 306. 

small bread, 306. 
oyster, 57. 
Onions, pickled, 122. 
Onion stew, 394. 
sauce, 130. 
Orange fritters, 179. 
in jelly, 219. 
pudding, 149. 
sugared, 335. 
syrup, 222. 
Oysters, corn, 106. 

to broil, 376. 
Oyster essence, 321. 
Oysters, pan'd, 386. 

fried, 58. 
Oyster fritters, 61. 
omelet, 57. 
patties, 53. 
pie, 55. 
sauce, 60. 
Oysters, scalloped, 59. 



Oyster soup, 54. 
Oysters, spiced, 53. 
stewed, 59. 

P. 

Panada, 326. 

Pancakes, 180. 

Pap of boiled flour, 333. 

unbolted flour, 334. 
Parsnips, No. 1, 102. 
No. 2, 102. 
Paste, plain, 142. 

family, 143. 
puff, 141. 
Patties, oyster, 53. 
Peaches, brandy, No. 1, 212. 
dried, to stew, 136. 
dumplings, 173. 
brandy, No. 2, 381. 
Peach jam, 217. 
Peaches, pickled, 124. 

preserved, No. 1, 201. 
No. 2, 202. 
stewed, 197. 
Pears, baked, No. 1, 198. 
No. 2, 198. 
preserved, 209. 
Peppers, a quick way to pickle, 

121. 
Pickled artichokes, 125. 
beans, 124. 
cherries, 129. 
cucumbers, 118. 
eggs, 127. 
mangoes, 120. 
mushrooms, 126. 
nasturtions, 126. 



INDEX. 



405 



Pickled onions, 122. 
peaches, 124. 
peppers, a quick way, 

121. ' 
tomatoes, 127 
green tomatoes, 128. 
walnuts, 122. 
Pic nic pudding, 172. 
Pigeons, 94. 

stewed, 94. 
Pie, baked chicken, 162. 
chicken pot, 160. 
oyster, 55. 
rabbit, 165. 
raised crust for, 143. 
rhubarb, 145. 
sweetbread, 163. 
Pigs' feet, to boil, to fry, 308. 
fried, 85. 

soused, No. 1, 308. 
No. 2, 309. 
Pig, roast, 86. 
Pine apple fritters, 180. 
jam, 214. 
preserved, 200. 
Plain apple pudding, 158. 
boiled rice, 192. 
buns, 251. 
crisp biscuits, 238. 
paste, 142. 
family paste, 143 
Plum cake, 269. 
Plums, preserved, 204. 
Plum pudding, 173. 
Poached eggs, 300. 
Pone, Indian, 234. 
Pork and beans, 40. 



Pork steaks, 84. ' 
Posset, bread, 342. 

molasses, 341. 
Potatoes, fried, No. 1, 115.. 
No. 2, 115.' 
Potato jelly, 327. 
Potatoes, mashed, No. i, 114. 
No. 2, 114. 
Potato pudding, boiled, 165. 
roast, 117. 
rolls, 232. 
salad, 116. 
Pot pie, chicken, 160. 
Pot, shad to, 45. 
Potted herring, 47. 
Pound cake, No. 1, 246. 
No. 2, 247. 
No. 3, 248. 
cocoa-nut, 250. 
ginger, 249. 
i-ice, 248. 
Preserved apples, 207. 
apricots, 206. 
cherries, 208. 
citron, 296. 
cranberries, 205. 
fruits in pastry, re- 
marks on using, 
144. 
peaches, No. 1, 201. 
No. 2, 202. 
pears, 209. 
pine apple, 200. 
plums, 204. 
Preserves to prepare syrup for, 

200. 
Preserved pumpkin, 208. 



406 



INDEX. 



Preserved quinces, 203. 

strawberries in wine, 

210. 
strawberries whole. 
211. 
Pine apples, to preserve, 373. 
Preserved tomatoes, 205. 
Prunes, stewed, 335. 
Pudding, almond, 151. 
Smyrna, 377. 
apple, 153. 
boiled, 164. 

rice, 168. 
citron, 152. 
farina, 384. 
cocoa-nut, 148. 
custard, very nice, 

169. 
custard, with fruit, 

170. 
French, 171. 
whortleberry, 168. 
Indian meal, 146. 
lemon, 147. 
orange, 149. 
pic-nic, 172. 
plain apple, 158. 
plum, 173. 
potato, boiled, 165. 
pumpkin, 157. 
quince, 155. 
simple boiled Indian, 

167. 
simple rice, 166. 
sweet potato, 149. 
white potato, 150. 
Puffs, German, 176. 



Puffs, nun's, 181. 
paste, 141. 
Pumpkin, preserved, 208. 

pudding, 157. 
Punch, milk, 341. 

Q. 

Queen cake, 265. 
Quince dumplings, 175. 

jelly, 218. 

marmalade, 213. 

preserved, 203. 

pudding, 155. 

sauce, 137. 

stewed, 196. 

R. 

Rabbit, broiled, 88. 
pie, 164. 
smothered, 89. 
stewed, French mode, 
89. 
Raised crust for pies, 143. 
Raspberry jam, No. 1, 215. 
No. 2, 216. 
vinegar, No. 1, 310. 
Reed birds to dress, 301. 
Remarks on using preserved 

fruits in pastry, 144. 
Rennet whey, 340. 
Rhubarb pies, 145. 
Rice, boiled, plain, 192. 
brown, 191. 
Chinese, 109. 
cups, 188. 
cakes, 360. 
dumplings, 174. 



INDEX. 



407 



Rice, farmers', 192. 

pound cake, 248. 
pudding, simple, 166. 
boiled, 168. 
sponge cake, 349. 
Roast a leg of lamb, to, 82. 
beef, 64. 
ducks, 93. 
fillet of veal, 73. 
fowls, 95. 
goose, 92. 
loin of veal, 74. 
pig, 86. 
potatoes, 117. 
turkey, 90. 
Rock cake, 292. 

fish, boiled, 47. 
Rolls, breakfast, 233. 
French, 230. 
potato, 232. 
Round of beef, 65. 
Rusk, dried, 282. 
Rye batter cakes, 228. 
bread, 303. 

S. 
Sago, 329. 

milk, 329. 
Salad chicken, 309. 

lobster, 50. 

potato, 116. 
Saleratus, to prepare, 290. 
Sally lunn, 233. 
Salmon, to souse salt, 48. 
Salsify dressed as oysters, 105. 

fritters, 104. 
Silver lake custard, 351. 



Salted codfish, 48. 
Sauce, apple, 137. 

caper, 130. 

pepper, 382. 

cranberry, 136. 

egg, 131, 

for hot or cold beef, No. 

1, 134. 

for hot or cold beef, No. 

2, 134. 

haslet, for roast pig, 133. 

mint, 131. 

onion, 130. 

oyster, 60. 

quince, 137. 

wine, 138. 
Sausages, fried, 87 
Sausage meat, 312. 
Scolloped oysters, 59. 
Scotch cake, 269. 
Seed cake, 266. 

simple, 273. 
Shad, baked, 44. 

boiled, 43. 
43 to cure, 46. 

to pot, 45. 

soused, 45. 
Shin of beef soup, 35. 
Spanish drops, 349. 
Sweetbreads, French style, 389. 
with tomatos, 387. 
Short cake, 238. 
Shrewsbury cake, 264. 
Simple boiled Indian pudding, 
167. 

rice pudding, 166. 

seed cake, 273. 



408 



INDEX. 



Slaw, cold, 110. 
hot, 109. i 
Slippery elm tea, 325. 
Smothered rabbit, 89. 
Snow custard, 190. 
dish of, 191. 
Soda biscuits, 277. J 
Soft crabs, 52. 

gingerbread, 353. 
honey cake, 272. 
Soup, brown, 320. 
chicken, 37. 
clam, 54. 
corn, 40. 
lamb, 41. 
oyster, 54. 
shin of beef, 35. 
veal, 39. 
pea, 388. 
vegetable, 322. 
Soused pigs' feet, No. 1, 308. 
No. 2, 309. 
salt salmon, 48. 
shad, 45. 
Spanish buns, 252. 

fritters, 177. 
Spare rib, 87. 
Spiced oysters, 53. 
Spinach, 104. 
Sponges, to make, 319. 
Sponge cake, 286. 

almond, 287. 
lemon, 288. 
Squashes, or cymlings, 103. 
Steaks, beef, 68. 

with onions, 69. 



Steaks, mutton, 83. 
pork, 84. 

venison, No. 1, 88. 
Stewed apples, 197. 

dried, 135. 
cherries, 196. 
chicken, 96. 

with rice, 98. 
mushrooms, 111. 
oysters, 59. 
peaches, 197. 

dried, 136. 
pigeons, 94. 
prunes, 335. 
quinces, 196. 
rabbit, French mode, 89 
tomatoes, 112. 
Strawberries, to preserve whole, 

211. 
Sweetmeat dumplings, 395. 
Strawberries in wine, 210. 
Straws, French, 263. 
Succotash, 111. 

dry, 112. 
Sugar biscuits, 281. 
Sugared lemons, 335. 
oranges, 335. 
Sweetbreads, 343. 

to fry, 77. 
Sweetbread pie, 163. 
Sweet potatoes, to boil, 116. 
Swiss cake, 270. 
Syllabub, No. 1, 194. 
No. 2, 195. 
Syrup, hop, for a cough, 336. 
lemon, 223. 



INDEX. 



409 



Syrup, orange, 222. 

to prepare for preserves, 
200. 

T. 
Tamarind water, 337. 
whey, 339. 
Tapioca, 328. 
00 jelly, 327. 

Tea, balm, 323. 
beef, 324. 
Terrapins, No. 1, 379. 
No. 2, 380. 
Tea biscuit, hard, 239. 
chicken, 838. 
flaxseed, 323. 
ginger, 342. 
slippery elm, 325. 
Toast, milk, 235. 

water, 338. 
Tomatoes, baked, 113. 
Tomato catsup, 132. 
Tomatoes dressed as cucum- 
bers, 114. 
green, pickled, 128. 
pickled, 127. 
preserved, 205. 
stewed, 112. 
Tongue, boiled, 71. 
Tripe, boiled, 70. 

dressed as terrapins, 

364. 
fried, 70. 
with oysters, 868. 
Turkey, boiled, 91. 
roast, 90. 



Turnips, mashed, 108. 

To stew chickens whole, 365. 



V. 

Vanilla cake, 260. 
Veal, breast of, to roast, 74. 
cutlets, 78. 

cutlets with oysters, 79. 
tomatoes, 80. 
fillet of, baked, 72. 
roast, 73. 
fried, 79. 
loin of, roast, 74. 
soup, 39. 
Vegetable soup, 322. 
Venison steaks, No. 1, 88. 
No. 2, 393. 
Vinegar, raspberry, No. 1, 310. 
whey, 339. 

W. 

Wafers, No. 1, 294. 
No. 2, 295. 
Waffles, No. 1, 229. 
No. 2, 230. 
Walnuts, pickled, 122. 
Washington cake, 254. 
Water, apple, 338. 

barley, 337. j 

chicken, 338. 

gum Arabic, 337. 

tamarind, 337. 

toast, 338. 
Whey, mustard, 440. 

rennet, 440. 



410 



INDEX. 



Whey, tamarind, 439. 

vinegar, 439. 

wine, 339. 
White potato pudding, 150. 

gingerbread, 346. 
Whortleberry pudding, 168. 
Wild ducks, 93. 
Wine jelly, 326. 



Wine, mulled, 330. 
sauce, 138, 
whey, 339. 

T. 

Yeast, to make, No. 1, 315. 
No. 2, 316. 
Yorkshire biscuits, 241 



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ROBERT GRAHAM. The Sequel to, and continuation of Linda. Be- 
ing the last book but one that Mrs. Hentz wrote prior to her death. 
Complete in two large volumes, paper cover, price One Dollar, or 
bound in one volume, for cloth gilt, One Dollar and Twenty-five cents. 

RENA ; OR, THE SNOW BIRD. A Tale of Real Life. Complete in two 
volumes, paper cover, price One Dollar, or bound in one volume, 
cloth gilt, for One Dollar and Twenty-five cents. 

MARCUS WARLAND ; OR, THE LONG MOSS SPRING. A Tale of 

the South. Complete in two volumes, paper cover, price One Dollar, 
or bound in one volume, cloth gilt, One Dollar and Twenty-five cents. 

LOVE AFTER MARRIAGE ; and other Stories. Complete in two vol- 
umes, paper cover, price One Dollar, or bound in one volume, cloth 
gilt, for One Dollar and Twenty-five cents. 

EOLINE ; OR, MAGNOLIA VALE. Complete in two volumes, paper 
cover, price One Dollar, or bound in one volume, cloth gilt, $1 25. 

THE BANISHED SON; and other Stories. Complete in two volumes, 
paper cover, price One Dollar, or bound in one volume, cloth gilt, $1 25. 

HELEN AND ARTHUR. Complete in two volumes, paper cover, price 
One Dollar, or bound in one volume, cloth gilt, $1 25. 

AUNT PATTY'S SCRAP BAG, together with large additions to it, 
written by Mrs. Hentz, prior to her death, and never before published 
in any other edition of this or any other work than this. Complete in 
two volumes, paper cover, price One Dollar, or bound in one volume, 
cloth gilt, for One Dollar and Twenty-five cents. 

T. S. ARTHUR'S WORKS. 

Either of which can be had separately. Price 25 cents each. They are 
the most moral, popular and entertaining in the world. There are no 
better books to place in the hands of the young. All will profit by them. 

YEAR AFTER MARRIAGE. TRIAL AND TRIUMPH. 

THE DIVORCED WIFE. THE ORPHAN CHILDREN. 

THE BANKER'S WIFE. THE DEBTOR'S DAUGHTER. 

PRIDE AND PRUDENCE. INSUBORDINATION. 

CECILIA HOWARD. LUCY SANDFORD. 

MARY MORETON. AGNES, or the Possessed. 

LOVE IN A COTTAGE. THE TWO BRIDES. 

LOVE IN HIGH LIFE. THE IRON RULE. 

THE TWO MERCHANTS. THE OLD ASTROLOGER. 

LADY AT HOME, THE SEAMSTRESS. 



6 T. B. PETERSON'S LIST OF PUBLICATIONS. 
CHARLES LEVER'S NOVELS. 

CHARLES O'MALLEY, the Irish Dragoon. By Charles Lever. Com- 
plete in one large octavo volume of 324 pages. Price Fifty cents ; or 
an edition on finer paper, bound in cloth, illustrated. Price One 
Dollar. 

THE KNIGHT OF GWYNNE. A tale of the time of the Union. By 
Charles Lever. Complete in one fine octavo volume. Price Fifty 
cents ; or an edition on finer paper, bound in cloth, illustrated. 
Price One Dollar. 

JACK HINT ON, the Guardsman. By Charles Lever. Complete in one 
large octavo volume of 400 pages. Price Fifty cents ; or an edition 
on finer paper, bound in cloth, illustrated. Price One Dollar. , 

TOM BURKE OF OURS. By Charles Lever. Complete in one large 
octavo volume of 300 pages. Price Fifty cents ; or an edition on 
finer paper, bound in cloth, illustrated. Price One Dollar. 

ARTHUR LEARY. By Charles Lever. Complete in one large octavo 
volume. Price Fifty cents ; or an edition on finer paper, bound in 
cloth, illustrated. Price One Dollar. 

KATE O'DONOGHUE. A Tale of Ireland. By Charles Lever. Com- 
plete in one large octavo volume. Price Fifty cents ; or an edition 
on finer paper, bound in cloth, illustrated. Price One Dollar. 

HORACE TEMPLETON. By Charles Lever. This is Lever's New 
Book. Complete in one large octavo volume. Price Fifty cents ; or 
an edition on finer paper, bound in cloth, illustrated. Price One Dollar. 

HARRY LORREQUER. By Charles Lever, author of the above seven 
works. Complete in one octavo volume of 402 pages. Price Fifty 
cents ; or an edition on finer paper, bound in cloth, illustrated. Price 
One Dollar. 

VALENTINE VOX.— LIFE AND ADVENTURES OF VALENTINE 
VOX, the Ventriloquist. By Henry Cockton. One of the most 
humorous books ever published. Price Fifty cents ; or an edition on 
finer paper, bound in cloth. Price One Dollar. 

PERCY EFFINGHAM. By Henry Cockton, author of « Valentine Vox, 
the Ventriloquist." One large octavo volume. Price 50 cents. 

TEN THOUSAND A YEAR. By Samuel C. Warren. With Portraits 
of Snap, Quirk, Gammon, and Tittlebat Titmouse, Esq. Two largo 
octavo vols., of 547 pages. Price One Dollar; or an edition on finer 
paper, bound in cloth, $1,50. 

CHARLES J. PETERSON'S WORKS. 

KATE AYLESFORD. A story of the Refugees. One of the most popu- 
lar books ever printed. Complete in two large volumes, paper cover. 
Price One Dollar,' or bound in one volume, cloth, gilt. Price $1 25. 

CRUISING IN THE LAST WAR. A Naval Story of the War of 1812. 
First and Second Series. Being the complete work, unabridged. By 
Charles J. Peterson. 228 octavo pages. Price 50 cents. 

GRACE DUDLEY; OR, ARNOLD AT SARATOGA. By Charles J. 
Peterson. Illustrated. Price 25 cents. 

THE VALLEY FARM; OR, the AUTOBIOGRAPHY OF AN OR- 
PHAjJ (£ compaifion-t) Jafo Eyre. Price 25 cents. 










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